Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 (15-ounce) can chickpeas, drained and rinsed; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1/2 small red onion, finely diced; 1/2 cup pitted Kalamata olives, halved; 1/2 cup chopped fresh parsley; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1 small clove garlic, grated; 3/4 teaspoon kosher salt

A bright, crunchy salad with quinoa, cucumber, tomatoes, chickpeas, and olives in a lemon-oregano dressing. Holds up beautifully for packed lunches.

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A plate of colorful fresh salad on a wooden board — Photo: Mariana Medvedeva on Unsplash

Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Servings: 6
Difficulty: Easy

Instructions

Combine the quinoa and water in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
Fluff the quinoa with a fork and spread on a baking sheet to cool for 10 minutes.
In a small jar, shake together the olive oil, lemon juice, vinegar, oregano, garlic, and salt.
In a large bowl, combine the cooled quinoa, chickpeas, cucumber, tomatoes, red onion, olives, and parsley.
Pour the dressing over the salad and toss well. Taste and add more salt or lemon if needed.