Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is loaded with crunchy bell peppers, cucumbers, sun-dried tomatoes, chickpeas, kalamata olives and tossed in the most delicious vibrant and flavourful dressing.
Servings: 10 servings
Ingredients
Quinoa Salad Ingredients:
- 3½ cups chicken stock salted, to cook the quinoa in
- 2 cups quinoa
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1/2 cup cucumbers chopped
- 1/3 cup red onion finely chopped
- 1 can chickpeas (540mL) rinsed & pat to dry
- 1/3 cup sun-dried tomatoes chopped
- 1/3 cup kalamata olives chopped
- 1 cup feta crumbled
- 1 tbsp lemon zest optional, garnish
Dressing:
- 1/4 cup olive oil extra virgin
- 1/4 cup sun-dried tomato oil
- 2 tbsp kalamata olive juice
- 1 tbsp red wine vinegar
- 1/2 lemon juiced
- 1 large garlic clove minced
- 1/4 cup fresh parsley finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1/2 tsp onion powder
Instructions
- Begin by preparing the quinoa according to package instructions.Instead of using water to cook the quinoa, replace with chicken stock. Follow the same water ratio outlined on the packaging.Once cooked, add the quinoa to a large bowl and let come to room temperature.
- In the meantime, chop the peppers, cucumber, red onion, sun-dried tomatoes, olives, and feta.Set aside until ready to assemble.
- Prepare the dressing by combining all of the ingredients in a medium sized bowl mixing until well combined.Taste for any additional seasonings.
- Add all ingredients to the quinoa, including the can of chickpeas, and pour over the dressing.
- Gently toss to combine and garnish with lemon zest.
- Let chill in the fridge for at least 30 minutes.
Nutrition
Calories: 303kcal | Carbohydrates: 31g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 493mg | Potassium: 550mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1038IU | Vitamin C: 41mg | Calcium: 113mg | Iron: 3mg
