Quinoa Salad Revamped
Elevate your salad game with "Quinoa Salad Revamped," a vibrant and nutrient-packed dish that’s both refreshing and satisfying. Featuring fluffy quinoa as the hearty base, this recipe is bursting with crisp cucumbers, juicy cherry tomatoes, sweet red bell peppers, and aromatic fresh herbs like parsley and mint for a bright, Mediterranean-inspired flavor profile. Protein-rich chickpeas and optional creamy feta cheese add richness, while a silky tahini-lemon dressing ties everything together with a zesty, nutty finish. Perfect as a chilled side dish or a wholesome main course, this salad is quick to prepare, taking just 30 minutes from start to finish, plus a brief chill time to soak up all the flavors. Whether you're meal-prepping for the week or serving it at your next gathering, this quinoa salad is sure to impress!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup parsley
- 0.25 cup fresh mint
- 0.5 cup feta cheese (optional)
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
While the quinoa cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion, parsley, and fresh mint.
In a large mixing bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, mint, chickpeas, and feta cheese if using.
To make the dressing, whisk together the olive oil, lemon juice, tahini, minced garlic, salt, and black pepper in a small bowl until creamy and smooth.
Pour the dressing over the salad and toss well to combine, ensuring all the ingredients are evenly coated.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4225 mg | 184% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 25.8 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3187 mg | 245% | |
| Iron | 10723.1 mg | 59573% | |
| Potassium | 2090 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
