Quinoa Salad Recipe
Brightly colored and overflowing with wholesome vegetables, this Quinoa Salad Recipe will liven up your day. A refreshing lemon oil dressing tops off this salad that you’re sure to reach for on repeat.
Ingredients
Salad
- 1 cup quinoa (dry) cooked and chilled
- 2 cucumbers diced
- 1 small red onion chopped
- 1 15oz can chickpeas/garbanzo beans drained and rinsed well
- 7-10 oz feta cheese crumbled
- 4 cups red cabbage roughly chopped
- 1 red bell pepper chopped
Dressing
- 4-6 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
- Cook the quinoa according to the directions on the package. Put the quinoa in a large mixing bowl and chill in the refrigerator for around 10-15 minutes.
- Roughly chop the red cabbage. Add it to the mixing bowl.
- Dice the cucumbers. Add it to the mixing bowl.
- Chop the red bell pepper. Add it to the mixing bowl.
- Dice the red onion. Add it to the mixing bowl.
- Drain and rinse the garbanzo beans. Add it to the mixing bowl.
- Crumble the feta cheese. Add it to the mixing bowl.
- Stir (or shake) well to fully combine.
- Drizzle the lemon oil dressing on the mixed salad.
- Stir well again to fully combine.
- Serve immediately or store in the refrigerator until ready to consume.
Notes
Variations and Substitutions:
- Parsley - Add parsley if you plan to serve the salad with hummus or as an ingredient in gyros.
- Lemon juice - Fresh squeezed lemon juice or 100% lemon juice both work if you plan to add this optional ingredient.
- Kalamata olives - Toss in a handful of kalamata olives to take the saltiness up a notch.