Description
A refreshing and nutritious salad packed with protein and vibrant flavors, perfect for a light lunch or side.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon vegetable broth
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, red onion, Kalamata olives, and parsley. If using, add the feta cheese.
- In a food processor or blender, combine the basil leaves, olive oil, lemon juice, vegetable broth, garlic, and Dijon mustard. Blend until smooth. Season with salt and pepper to taste.
- Pour the basil vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for later; it’s delicious served cold or at room temperature.
Notes
Rinse quinoa well before cooking to remove bitterness. For extra flavor, you can add herbs like mint or cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean