Description
Experience the vibrant flavors of summer with our Mediterranean Quinoa Salad, a delightful addition to your collection of 50+ Easy Summer Dinners. This salad is not only quick to prepare but also packed with nutritious ingredients that will leave you feeling satisfied without weighing you down. With its colorful medley of fresh vegetables and protein-rich quinoa, this dish is perfect for any summer gathering—from barbecues to picnics. In just 30 minutes, you can whip up a refreshing salad that’s both versatile and meal prep-friendly, making it ideal for busy weeknight dinners or leisurely weekends. Enjoy it chilled or at room temperature, and let its bright flavors transport you straight to the Mediterranean coast!
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1 can chickpeas (15 ounces), rinsed and drained
- 1 medium red onion, chopped
- 1 medium cucumber, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- Juice of 1 large lemon
- 2 tablespoons extra-virgin olive oil
- Fresh basil leaves
Instructions
- Rinse quinoa in a fine-mesh colander under cold water.
- Combine rinsed quinoa with water and salt in a saucepan; bring to a boil.
- Reduce heat; simmer for about 15 minutes until water is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Chop all vegetables while quinoa cools.
- In a small bowl or jar, mix lemon juice, olive oil, basil leaves, salt, and pepper for dressing.
- In a serving bowl, combine cooked quinoa with chickpeas and all chopped veggies.
- Drizzle dressing over salad; mix well and adjust seasoning if needed.
- Let the salad rest for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg