Anti Inflammatory Vegan Mediterranean Quinoa Salad
Total time45 min
Prep time20 min
Cook time15 min
4.9(20)
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup dry quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, diced (about 1½ cups)
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and chopped
- ¼ red onion, finely diced (about ¼ cup)
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Combine the rinsed quinoa, water, and ¼ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible, about 12–14 minutes.
- 2
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes.
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