Mediterranean Quinoa Salad
This crowd-pleasing Mediterranean Quinoa Salad (also called quinoa chickpea salad) is one of my favorite quinoa salad recipes! It’s rich with healthy ingredients and classic mediterranean flavors.
This easy quinoa salad embodies fresh Mediterranean flavors with garbanzo beans, quinoa, cucumbers, tomatoes, purple onion, red bell peppers, artichoke herts, kalamata olives and lots of fresh basil It’s a light and delicious vegan quinoa salad that’s perfect for summer dining alfresco.
I make this salad about once a week. I love having a big healthy salad like this chilling in the refrigerator so I’ve got lunch covered for a few days. It’s healthy and light and super delicious and filling. It calls for cooked quinoa, so if you’ve never made quinoa before, you can check out my link on how to make quinoa so it turns out perfectly fluffy every time.
This vegan quinoa salad is one of my favorite quinoa salad recipes to make. Here’s what you’ll need…
- Cooked quinoa (I use a mix of red and white quinoa for this salad)
- Red pepper
- Red onion
- Heirloom or regular cherry tomatoes
- Canned garbanzo beans
- Marinated artichoke hearts
- Kalamata olives
- Fresh basil
- Cup vinaigrette
How to Make Quinoa Salad
- Mix quinoa salad dressing ingredients. Combine ingredient in a mason jar and shake well. Refrigerate before serving.
- Cook quinoa. Add water and quinoa to saucepan and bring to a boil. Place lid on saucepan and reduce heat to low. Simmer for 20 minutes. Remove from heat and set aside to cool in pan.
- Prepare vegetables. Chop ingredients and place in large bowl.
- Toss ingredients. Add the cooled quinoa to the bowl and toss. Drizzle with enough vinaigrette to lightly coat the salad ingredients.
- Chill. Best if chilled before serving. Serve with extra vinaigrette if desired.
Quinoa Salad Dressing
This quinoa chickpea salad is loaded with a really great combination of ingredients that are all tossed lightly with this delicious Healthy Citrus Vinaigrette! To make this quinoa salad dressing, just place all of the ingredients in a mason jar. With the lid tightly sealed, shake until the ingredients are completely blended together.
- Apple cider vinegar
- Grated orange zest
- Orange juice
- Dijon mustard
- Pure maple syrup (or honey)
- Olive oil
- Salt and freshly ground black pepper to taste
Benefits of Quinoa
- Quinoa is rich with plant protein, iron, fiber, antioxidants and phytonutrients.
- Quinoa is one of the most protein rich foods we can eat. And it contains 9 essential amino acids.
White Quinoa vs Red Quinoa
What’s the difference between white quinoa vs red quinoa? According to Livestrong – red quinoa has slightly less protein than the pale quinoa with 5 grams of protein per 1/4 cup compared to 7 grams of protein per 1/4 cup for the pale (or golden) quinoa. But red quinoa trumps the golden quinoa by providing double the amount of fiber per 1/4 cup with 5 grams of fiber, compared to the 2 grams of fiber that the golden quinoa provides.
This quinoa chickpea salad makes a meal of its own, but it also makes a great side dish for chicken or fish. It’s perfect for backyard parties and BBQ’s!
Easy Quinoa Salad Recipes
- Quinoa Black Bean Salad
- Southwest Quinoa Salad
- Spinach Quinoa Salad
- Mexican Quinoa Salad
- Asian Quinoa Salad
- Mango Arugula Quinoa Salad
- Crunchy Quinoa Tabbouleh Salad
- Beet Kale Quinoa Salad
- 1 cup uncooked quinoa
- 2 cups water
- 1 large cucumber, peeled, seeded and chopped
- 1 large red pepper, chopped
- 1/4 - 1/2 cup red onion, finely chopped
- 12-14 heirloom or regular cherry tomatoes
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 jar marinated artichoke hearts, drained and chopped
- 12 - 14 kalamata olives
- 1/4 cup fresh basil, sliced into ribbons
- 1/2 cup vinaigrette
For the Vinaigrette
- 1-1/2 teaspoon grated orange zest
- 3 tablespoons fresh squeezed orange juice
- 2-1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup (or honey)
- 2/3 cup light olive oil
- Salt and freshly ground black pepper to taste
- Place the quinoa in a sieve and rinse under cold water for just a minute.
- Place the quinoa in a saucepan with 2 cups water and bring to a boil over medium-high heat.
- Reduce heat to low and simmer covered for about 15 - 18 minutes.
- Remove from heat and let set in the pan for about 5 minutes then fluff with a fork or spoon.
- Transfer the quinoa to a bowl or cookie sheet covered with wax paper and place in the refrigerator to cool.
- Place all of the prepared ingredients and the cooled quinoa in a large bowl.
- Add the vinaigrette and lightly toss to incorporate.
- Chill before serving. Serve with extra vinaigrette if desired.
FOR THE VINAIGRETTE
- Place all of the ingredients in a mason jar. With the lid tightly sealed, shake until the ingredients are completely blended together.