Zesty Quinoa Salad With Lemon Vinaigrette
This Zesty Quinoa Salad is bright, fresh, and full of texture. It’s made with quinoa, chickpeas, vegetables, and creamy avocado, all tossed in a lemony vinaigrette with fresh herbs and salty feta. It’s gluten-free, packed with protein, and perfect for meal prep or entertaining.
Servings: 4 people
Calories: 406kcal
Equipment
Ingredients
- 1 cup quinoa uncooked
- 1 can chickpeas 14 oz, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber quartered, seedless or Persian preferred
- 1 whole avocado diced
- ⅓ cup red onion diced
- ¼ cup feta cheese crumbled
- ¼ cup fresh mint chopped
- 2 tablespoons pumpkin seeds roasted and salted
- 2 tablespoons sliced almonds or slivered almonds
- ½ can artichokes quartered, from one 14 oz can
- ¼ cup kalamata olives halved
Dressing
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons lemon juice preferably fresh
- 1 whole lemon zested
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Rinse the quinoa. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool. Can be prepared in advance and stored in the refrigerator. (note - consider cooking the quinoa in vegetable or chicken broth instead of water to increase flavor.)1 cup quinoa
- Prepare the dressing. In a small bowl or glass measuring cup, whisk the olive oil, lemon juice, lemon zest, oregano, salt, and pepper. Set aside.¼ cup extra virgin olive oil, 1 ½ tablespoons lemon juice, 1 whole lemon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, tomatoes, cucumber, avocado, onion, feta cheese, mint, pumpkin seeds, almonds, artichokes, and kalamata olives.1 can chickpeas, 1 cup cherry tomatoes, 1 cup cucumber, 1 whole avocado, ⅓ cup red onion, ¼ cup feta cheese, ¼ cup fresh mint, 2 tablespoons pumpkin seeds, 2 tablespoons sliced almonds, ½ can artichokes, ¼ cup kalamata olives
- Pour the lemon vinaigrette dressing over the salad and toss gently to combine.
Notes
Serve cold or at room temperature.
Store in the refrigerator for up to three days.
This salad is best when allowed to sit for thirty minutes before serving as it allows the flavors to combine, but is still good when served immediately.
I prefer to cook the quinoa in either vegetable broth or chicken broth to increase the flavor.
Feel free to add in a protein of choice and make this a main course meal!
Nutrition
Calories: 406kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 857mg | Potassium: 615mg | Fiber: 7g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 4mg
