Lunch · Dinner
Mediterranean Quinoa Salad
Quinoa, chickpeas, cucumber, tomatoes and feta with parsley, mint and a lemon dressing. A meal-prep lunch that keeps for days.
⏱ 40 min (20 min prep, 20 min cooking)
🍽 Serves 6 · about 1 1/4 cups
make aheadlunchboxleftovers
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Quinoa
- 1 cup Quinoa, rinsed
- 2 cup Water
Salad
- 1 can Chickpeas (canned), drained and rinsed
- 1 Cucumber, diced
- 1½ cup Cherry or grape tomatoes, halved
- ½ Red onion, finely chopped
- ¾ cup Crumbled feta
- ½ cup Fresh parsley, chopped
- ¼ cup Fresh mint, chopped
Dressing
- ¼ cup Olive oil
- ¼ cup Lemon juice (bottled)
- 1 clove Garlic, grated
- 1 tsp Dried oregano
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan with lid, fine-mesh strainer, large bowl, jar with lid.
- Rinse the quinoa well in a strainer. Bring it and the water to a boil, cover and simmer on low 15 minutes. Let stand 5 minutes, fluff and spread on a plate to cool.
- Shake the dressing ingredients in a jar.
- Toss the cooled quinoa with the chickpeas, cucumber, tomatoes, onion, feta, parsley, mint and dressing.
Make aheadKeeps 4 days in the fridge.
↺ LeftoversSpoon it over greens or into a wrap.
🧒 With kidsServe the feta and vegetables in piles so kids can choose.
Dairy-free swapSkip the feta and add olives.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.