Mediterranean · Lunch · Dinner
Quinoa Salad with Lemon Vinaigrette
Quinoa salad
Fluffy quinoa tossed with crunchy cucumber, sweet tomatoes, peppers and chickpeas, brightened with plenty of fresh herbs and a zesty lemon-garlic dressing. It's filling, fresh and great for packed lunches.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 58% · Fat 28% · Protein 14%
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Ingredients
For 4 servings- 1 cup185 gQuinoa, dry
- 2 cups480 gWater
- 1 can (400 g), drainedChickpeas, canned, drained and rinsed
- 1 medium200 gCucumber
- 1 1/2 cups250 gCherry tomatoes
- 1 medium120 gRed bell pepper
- 1/2 small40 gRed onion
- 1 cup30 gFresh flat-leaf parsley, chopped
- 1/4 cup6 gFresh mint, chopped
- 2 tbsp27 gExtra virgin olive oil
- 3 tbsp45 gLemon juice
- 1 tspLemon zest
- 1 cloveGarlic, finely grated
- 1/2 tspSalt
- 1/4 tspBlack pepper, ground
Steps
- 1
Rinse the quinoa in a fine sieve under cold running water for about 30 seconds to remove any bitterness.
- 2
Put the quinoa and water in a saucepan and bring to the boil over high heat.
- 3
Reduce the heat to low, cover and simmer for 15 minutes, until the water is absorbed.
- 4
Take the pan off the heat and leave it covered for 5 minutes, then fluff with a fork.
- 5
Spread the quinoa on a large plate or tray and let it cool to room temperature, about 10 minutes.
- 6
While the quinoa cools, dice the cucumber and red pepper, halve the cherry tomatoes and finely chop the red onion.
- 7
In a small jar or bowl, whisk the olive oil, lemon juice, lemon zest, garlic, salt and black pepper to make the vinaigrette.
- 8
In a large bowl, combine the cooled quinoa, chickpeas, cucumber, tomatoes, pepper and onion.
- 9
Pour over the vinaigrette and toss well.
- 10
Fold in the parsley and mint, taste and adjust the seasoning, then serve or chill for up to 3 days.
Swaps, storage and make-ahead
Swaps
- Use lime juice and zest instead of lemon for a slightly different citrus flavour.
- Swap the chickpeas for canned white beans or lentils, drained and rinsed, if that's what you have.
- Replace the quinoa with cooked bulgur or couscous for an easier-to-find grain, but note this makes the salad no longer gluten-free.
- Use fresh basil or coriander instead of mint if you prefer a different herb.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 days; the herbs and cucumber soften over time. Do not freeze, as the fresh vegetables turn watery when thawed.
Make ahead
Cook and cool the quinoa and mix the vinaigrette up to 3 days ahead, storing them separately in the fridge. Chop the vegetables the day before and fold in the herbs just before serving for the freshest result.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (408 g) | Per 100 g | |
|---|---|---|
| Calories | 351 kcal | 86 kcal |
| Protein | 12.4 g | 3 g |
| Carbohydrates | 52.3 g | 12.8 g |
| of which sugars | 7.1 g | 1.7 g |
| Fiber | 9.4 g | 2.3 g |
| Fat | 11.4 g | 2.8 g |
| of which saturated | 1.5 g | 0.4 g |
| Sodium | 436 mg | 107 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
