Description
This Mediterranean Quinoa Salad is packed with so many healthy ingredients and is so flavorful!
Ingredients
Scale
- 1 cup dried quiona
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 medium sized red or yellow bell pepper, diced
- 1 cup diced cucumber, I like to scoop the seeds out before dicing
- 1 cup chopped sun-dried tomatoes, or fresh tomatoes
- 1 cup diced kalamata olives
- 3/4 cup chopped pistachios
- 1/2 cup chopped fresh herbs, I used a mixture of dill and parsley
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
- Start by cooking your quinoa. Wash your quinoa and add to a medium sized saucepan. Top with water, cover with a lid and place over medium heat. Let the water come to a boil, turn down and let the quinoa simmer until cooked through and all the water has been absorbed. Turn the heat off and let sit with the lid on until cooled.
- Once quinoa has cooled, fluff with a fork and pour into a large bowl. Next, add in the chickpeas, all the vegetables, pistachios and fresh herbs. Mix everything together and then add in the olive oil and vinegar. Mix again and season with salt and pepper, to taste.
Notes
Feel free to add more or less olive oil and vinegar, if desired
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: Mediterranean, American
