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Mediterranean Quinoa

Mediterranean Quinoa & Chickpea Salad

This protein packed salad is bursting with Mediterranean flavours. Full of quinoa, chickpeas, red bell peppers, crispy cucumbers, red onions, kalamata olives, sun-dried tomatoes and feta cheese tossed in a garlic-lemon dressing. Perfect for packed lunches!
Servings 12
Author Rita Jakobschuk

Ingredients

Salad

  • ¾ cup uncooked quinoa
  • 1 ½ cups water
  • 1 540 mL tin chickpeas drained and rinsed
  • 1 cup diced red bell pepper
  • 1 cup diced English cucumber unpeeled and seeded
  • ¼ cup finely diced red onion
  • ½ cup chopped sun-dried tomatoes in oil
  • ½ cup pitted and sliced kalamata olives
  • 1 cup crumbled feta cheese

Dressing

  • ¼ cup olive oil
  • ⅓ cup freshly squeezed lemon juice
  • 1 garlic clove crushed
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 2 teaspoons dried oregano

Instructions

  1. In a medium saucepan over medium-high heat, add quinoa and water. Cover and bring to a light boil. Reduce heat to simmer, keep covered and cook for 13 to 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork and cool completely.
  2. In a small bowl whisk together the dressing ingredients: olive oil, lemon juice, garlic, salt, pepper, cumin and oregano.
  3. In a large salad bowl add salad ingredients: cooled quinoa, chickpeas, red pepper, cucumber, red onion, sun-dried tomatoes, olives and feta cheese. Pour dressing over salad and gently stir to combine well. Cover and refrigerate for at least 2 hours or overnight.