Mediterranean Quinoa Salad

This is a filling salad that you can make ahead and portion out for your lunch. If you don’t like quinoa, you can use another grain or pasta: couscous, orzo or farfalle all work well as substitutes. This recipe can also be doubled!

Mediterranean Quinoa Salad

Ingredients: 

Vinaigrette: 

• ¼ cup extra-virgin olive oil

• Zest of one lemon (zest the lemon before juicing it!)

• 1 whole lemon, juiced (or you can use about 3 tbsp red wine vinegar)

• 1 clove garlic, minced

• 1 tsp dried oregano

• Salt and pepper, to taste

Salad: 

• 3 cups cooked quinoa, slightly cooled (1 cup dried quinoa)

• 1 cup red or yellow cherry tomatoes

• 1 cup bell pepper, diced (the colour is up to you: I prefer red or yellow)

• 1 cup Lebanese cucumbers, diced or English cucumber, seeded and diced

• 1 cup Kalamata olives, pitted and roughly chopped

• 1 cup Feta cheese, diced or crumbled

• 1 14 oz. can of chickpeas, drained

• ½ cup red onion, finely diced

• ¼ cup fresh parsley, minced

Directions: 

1. In a bowl, mix together the olive oil, lemon juice, garlic, oregano, salt, and pepper until totally combined.

2. Rinse quinoa under cool water. Cook quinoa in a pot with 2 cups of water and a pinch of salt, bring to a boil and then simmer for 10-15 minutes until water is fully-absorbed and quinoa is tender. Allow to cool slightly: I find the quinoa absorbs the vinaigrette better if it is still a little warm. 

3. Add all the other ingredients in a large mixing bowl and pour the dressing over the top. Add the warm quinoa. Stir to combine, adjust seasonings and refrigerate until ready to serve. Enjoy!