My Favorite Fresh Quinoa Salad
This bright and colorful quinoa salad is packed with fresh veggies and a tangy dressing that everyone loves.
recipesbynani.comI have been bringing this quinoa salad to every gathering lately, and it is always the first bowl to be cleared. It is light yet filling, thanks to the combination of protein rich chickpeas and fluffy quinoa mixed with plenty of crisp cucumber, peppers, and tomatoes.
My secret is the lemon sumac dressing, which ties everything together with a zesty and earthy flavor. It holds up beautifully in the fridge, so feel free to make a big batch for your lunches throughout the week.
🧺 Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring the water and quinoa to a boil in a medium pot. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
- 2
Fluff the cooked quinoa with a fork and let it cool down to room temperature.
- 3
In a small bowl, whisk together the olive oil, lemon juice, sumac, minced garlic, Dijon mustard, salt, and pepper to create the dressing.
- 4
In a large salad bowl, combine the cooled quinoa, chickpeas, cucumber, peppers, tomatoes, feta, and mint.
- 5
Pour the dressing over the salad and toss everything together until well coated.
- 6
Serve immediately or keep it in the fridge for a little while to let the flavors meld together.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the salad feels a little dry the next day, add a quick squeeze of fresh lemon juice before serving.
Made this recipe? Let us know how it went.
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