Ingredients
For the Vinaigrette
- ¼ cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 small clove garlic, minced
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- 3 cups cooked quinoa (from 1 cup uncooked quinoa; white, red, or tricolor quinoa all work)
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, peeled and diced into small cubes
- ¾ cup Kalamata olives, roughly chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ red onion (about ½ cup), chopped
- ½ cup feta cheese, crumbled (optional)
- 1 cup Italian parsley, chopped (or 2 cups fresh arugula, washed and rinsed)
Instructions
- Make the vinaigrette: In a small mason jar, combine the olive oil, lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Seal the jar and shake vigorously for 30 seconds to emulsify all ingredients into a smooth vinaigrette.
- Dress the quinoa: Place the cooked quinoa into a large mixing bowl. Pour half of the prepared lemon vinaigrette over the quinoa and stir well to evenly coat and flavor the grains.
- Add the prepared vegetables: To the quinoa, add the halved cherry tomatoes, diced Persian cucumbers, chopped Kalamata olives, drained chickpeas, and chopped red onion. Toss all ingredients together gently with the remaining vinaigrette until well combined.
- Finish with feta and greens: Fold in the crumbled feta cheese and the Italian parsley or fresh arugula carefully, tossing gently to avoid bruising the greens. Taste the salad and adjust seasoning if necessary with additional salt or lemon juice.
- Serve: The salad can be served warm, cold, or at room temperature according to preference. Enjoy it as a refreshing main dish or a colorful side salad.
Notes
- You can substitute arugula for parsley to add a peppery flavor.
- For a vegan version, omit feta cheese or use a plant-based alternative.
- This salad stores well in the refrigerator for up to 3 days; dress quinoa just before serving if prepping ahead.
- Feel free to add extra herbs like mint or basil for additional freshness.
- Use tricolor quinoa for a more colorful presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for cooking quinoa)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
