Mediterranean Quinoa Salad
This Mediterranean Quinoa Salad is full of colorful veggies and protein-rich quinoa that’s perfect to make ahead and enjoy during the week as part of a flavorful, balanced meal or side dish!
Servings 6
Ingredients
- 1/2 cup rainbow quinoa
- 1 -15 oz. can chickpeas rinsed and drained
- 3/4 cup large pitted black olives sliced
- 1 cup grape tomatoes halved
- 2 small garlic cloves minced
- 1 baby zucchini chopped
- 1/4 cup red onion diced
- 1/3 cup roasted red peppers chopped
- 1 tsp. fresh oregano chopped
- 1/2 tsp. fresh rosemary chopped
- 1 small lemon juiced
- Extra virgin olive oil
- 1/2-1 cup crumbled feta cheese
- Salt and pepper to taste
- Optional: red pepper flakes
Instructions
- Add 1/2 cup of quinoa to 1 cup of water. Bring to a boil, then lower temperature.
- Cook until water has been fully absorbed, about 10-15 minutes. Remove from heat and allow to cool.
- Prep all other ingredients, except for the last 5 ingredients, and add to a large bowl.
- When the quinoa has cooled, add it to the bowl and mix.
- Juice the lemon and add it to the bowl with a drizzle of olive oil. Season with salt and pepper (plus, a sprinkle of red pepper flakes, if desired) and stir to combine.
- Add crumbled feta cheese on top before serving.
- If not serving immediately, chill in the fridge in a covered container.