Mediterranean Quinoa Salad
Servings 8 servings
Calories 186kcal
Equipment
- 1 medium size pot with lid
- 1 colander
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or broth
- 1 jar roasted red peppers, chopped about 4 pepper halves
- 6 ounces marinated artichoke hearts, quartered
- 1 bunch parsley leaves, no stems about ½ cup, diced
- 1 cup chickpeas I used canned, drained and rinsed
- ½ cup feta cheese
- ½ small red onion, sliced
- ⅓ cup kalamata olives, sliced or black olives
- 1 lemon, juiced
- 1-2 tsps sumac
- ¼ teaspoon sea salt
Instructions
- Cook your quinoa according to package directions. (1 cup dry = 3 cups cooked.) Typically the directions are to rinse quinoa and then combine it in a medium-size pot with a lid with 2 cups of water or broth. I always use broth. The quinoa tastes so much better that way! Bring to a boil, then reduce the heat to a simmer for 12-15 minutes, or until the quinoa is light and fluffy. Let cool, then refrigerate for 1 hour.1 cup uncooked quinoa, 2 cups water or broth
- Chop and prepare veggies and chickpeas. See instructions in the blog post above for more detailed information. Add veggies, cheese, and chickpeas to quinoa.1 jar roasted red peppers, chopped, 6 ounces marinated artichoke hearts, quartered, 1 bunch parsley leaves, no stems, ½ cup feta cheese, ½ small red onion, sliced, ⅓ cup kalamata olives, sliced, 1 cup chickpeas
- Add the juice of ½ to 1 whole lemon, salt, and sumac to the quinoa mixture, then toss to stir. Adjust salt and lemon as desired, and dig in!1 lemon, juiced, 1-2 tsps sumac, ¼ teaspoon sea salt
Video
Nutrition
Calories: 186kcal | Carbohydrates: 25g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 937mg | Potassium: 303mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1104IU | Vitamin C: 36mg | Calcium: 103mg | Iron: 3mg