Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is packed with colorful mediterranean-inspired veggies for a hearty, nutritious summer salad. This vegan salad is ready in about 30 minutes.
Ingredients
- 1 Cup Dry Quinoa
- 1 15 Ounce Can Chickpeas drained and rinsed
- 1 Medium English Cucumber seeded and sliced ¼" thick
- 1 Medium Green Bell Pepper large diced
- 1 Large Hot House Tomato chopped
- ½ Medium Red Onion thinly sliced
- ⅓ Cup Pitted Kalamata Olives
- ⅓ Cup Vegan Feta optional
- ¼ Cup Chopped Fresh Parsley
- 3 Tablespoons Red Wine Vinegar
- 2 Tablespoons Dijon Mustard
- 2 Cloves Garlic minced
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Pepper
- Fresh Mint for garnish
Instructions
- Add the quinoa, two cups of water, and a generous amount of salt to a medium pot. Bring to a boil, then cover, reduce the heat to low and cook for 15 minutes. Let sit 5 minutes, then remove the lid, fluff, and set aside to cool.
- Toss all the ingredients in a large bowl.
- Serve warm or cold with a garnish of fresh mint.
Nutrition
Calories: 246kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 899mg | Potassium: 493mg | Fiber: 7g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 3mg