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Mediterranean quinoa salad with cucumber, tomatoes, chickpeas, feta, olives, and parsley in a ceramic bowl

Mediterranean Quinoa Salad with Chickpeas, Feta & Lemon

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 405
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa rinsed well
  • 1 3/4 cups water plus a pinch of salt
  • 1 medium cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 15-ounce can chickpeas drained and rinsed
  • 1/3 cup pitted Kalamata olives halved
  • 1/3 cup crumbled feta
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint optional
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove finely grated
  • 1/2 teaspoon dried oregano
  • kosher salt and black pepper to taste

Method
 

  1. Rinse the quinoa under cold water. Combine it with the water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Remove from the heat, rest covered for 5 minutes, then fluff with a fork.
  2. While the quinoa cooks, dice the cucumber, halve the tomatoes and olives, drain and rinse the chickpeas, and chop the parsley and mint.
  3. Whisk the olive oil, lemon juice, Dijon mustard, grated garlic, oregano, salt, and black pepper in a small bowl.
  4. Let the quinoa cool until warm or room temperature. Add it to a large bowl with the chickpeas, cucumber, tomatoes, olives, and herbs. Pour over the dressing and toss gently.
  5. Fold in the feta. Taste and adjust the seasoning. Chill for 15 minutes if time allows, or serve at room temperature.