Vegetarian Vegan Mediterranean Quinoa Salad

Total time45 min

Prep time20 min

Cook time15 min

Vegetarian Vegan Mediterranean Quinoa Salad

This bright, herby quinoa salad is loaded with good stuff: fluffy cooked quinoa, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, sweet roasted red peppers, and hearty chickpeas for staying power. A quick lemon-oregano dressing with a touch of Dijon ties it all together, while fresh parsley and mint keep every bite tasting garden-fresh. It's a no-cook, no-fuss toss-together dish that comes together in one bowl and only gets better as it sits in the fridge. Serve it as a light lunch, a picnic side, or a make-ahead meal-prep staple. With its mix of grains, vegetables, and legumes, this one is an easy, satisfying fit for a vegetarian table.

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Ingredients

4 servings

For the quinoa

1 cup dry quinoa, rinsed
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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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