Quinoa Salad
My quinoa salad is flavored with fresh mint, parsley, feta, and pistachios and is loaded with quinoa, garbanzos, and veggies for heartiness.
Servings 4 servings
Calories 617kcal
Ingredients
Salad Ingredients
- 1/2 cup quinoa cooked
- 1 cup of water
- 15 ounces can chickpeas drained and rinsed
- 1 large cucumber diced (1 1/4 cup)
- 1/4 cup parsley chopped
- 10-15 mint leaves minced
- 1/2 cup feta crumbled
- 1/4 cup pickled red onion diced
- 1/2 cup pistachio crushed
- 10 small tomatoes diced
- 1/2 red onion diced
- 1 avocado diced
- 1 red bell pepper diced (1 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vinaigrette Dressing Ingredients
- 1/4 cup olive oil
- 1/4 cup rose balsamic vinegar
- 2 cloves of garlic grated
Instructions
- Pour the uncooked quinoa into a fine-mesh strainer and rinse under cold water for 30 seconds to a minute before cooking. Mix the quinoa (1/2 cup) and water (1 cup) in a small saucepan. Cover the pan with a lid and bring to a boil. Reduce the heat to low and continue cooking for 15 minutes. Remove from heat (keeping the lid on) and let stand for 5 minutes or until all water is absorbed. Place the cooked quinoa in a large salad bowl off to the side allowing it to cool.
- Add in the remaining salad ingredients. Toss and set aside.
- In a small bowl, add the vinaigrette dressing ingredients and whisk until incorporated. Pour over salad, gently toss, and serve.
Nutrition
Serving: 1serving | Calories: 617kcal | Carbohydrates: 62g | Protein: 18g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 826mg | Potassium: 1222mg | Fiber: 16g | Sugar: 14g | Vitamin A: 1978IU | Vitamin C: 70mg | Calcium: 235mg | Iron: 5mg