MEDITERRANEAN QUINOA SALAD
30 MINUTES PLUS 1 HOUR TO CHILL
SERVES 4-6 HAPPY BELLIES
One of the most difficult aspects of being on a vegetarian diet is finding nutritious meals that still taste yummy. That’s where this delicious yet nutrient packed Mediterranean Quinoa Salad comes in. When I learned that Max was a vegetarian, I thought “oh yeah, no problem, I love veggie pasta!” But I forgot that humans also need protein and calcium. Apparently, spaghetti and garlic bread aren’t staples of a well-balanced diet. Oops.
This meal however, makes a perfectly healthy and hearty lunch or dinner. It’s easy to prepare in advance for busy days when you know you might not be able to eat as “balanced” as you’d like. It can easily become vegan too if you omit the feta. (It is really the best bit, but I won’t judge you for leaving it out. I bet you can even find vegan feta these days.)
INGREDIENTS
For the Quinoa:
- 1 Cup Quinoa (any color will do), rinsed
- 2 Cups low sodium vegetable broth (you can use water in a pinch, but I can assure that the most delicious quinoa is always made with broth)
- 2 Persian cucumbers, diced
- 1 15 oz can chickpeas (if you roast them beforehand, it really brings out the flavor!)
- 1 Cup tomatoes, diced (I like cherry tomatoes -cut in half- best)
- ½ Red onion, diced
- 1 Bell Pepper, diced (red is my favorite)
- ⅓ Cup Pitted Kalamata olives, cut in half
- 1 Cup of Parsley leaves, chopped
- ½- 1 cup of feta crumbles
For the dressing:
- ¼ Cup Olive oil
- 2 tbsp Red Wine or Apple Cider Vinegar
- 1 tsp salt
- 1 tsp pepper
- Juice of 1 lemon
PREPARATION
- In a medium saucepan, bring the vegetable broth and quinoa to a boil.
- Reduce to a medium-low heat and cook for about 10-15 minutes, or until the water is absorbed.
- Once cooked, cover with a lid and let cool for 5 minutes.
- Fluff it up with a fork. Chill in the fridge for a minimum of one hour.
- Preheat your oven to 350 degrees.
- Drain your chickpeas and spread them on a baking sheet.
- Drizzle with olive oil. Add a dash of salt and pepper.
- Bake for 35 minutes until they are nice and brown, but not too crisp. I recommend checking on them a couple times to ensure you don’t overdo it.
- While the quinoa is cooling and the chickpeas are roasting, whisk together all of the dressing ingredients in a small bowl.
- In a large mixing bowl, add the cucumber, tomatoes, red onion, bell pepper, olives, and parsley. If you’re not a vegan, add the feta.
- Pour the dressing on top and give it a good toss.
- Once the quinoa and chickpeas have cooled, mix it all together.
Add it to a bed of greens or enjoy on its own! It lasts for about a week in the fridge so it is perfect for meal prepping!
WARNING: the red onion can be a bit strong. If you’re taking this for your work or school lunch, pack yourself a mint or gum…you’ll thank me later. You can also sauté them a bit or soak the onions in ice water to reduce the punchiness.
Pair With:
- Sip: Now, I’ve only ever enjoyed this meal at my office, but if I had a choice, Chateau St. Michelle Riesling would pair nicely. Perhaps my boss would be chill with that. Who do I CC about this?
- Listen: Again, office problems. I usually listen to the sounds of keyboards clicking, but this flavor combination always takes me back to the time I studied abroad in Greece. The Mamma Mia soundtrack should do the trick to liven the mood.
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