This Mediterranean quinoa salad is perfect as a light lunch or a show stopping side! Made fresh herbs, juicy veggies and a tangy lemon garlic dressing, it's loaded with flavor and easy to make.
- 1 cup uncooked quinoa
- 1 ¾ cups water
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 large garlic clove, minced
- ½ teaspoon salt, plus more to taste (I used ¾ teaspoon)
- 2 cups diced cucumber (about 1 medium cucumber)
- 1 cup diced tomato (about 1 medium tomato)
- 1 cup cooked or canned chickpeas, drained and rinsed
- ½ cup pitted Kalamata olives, halved
- ½ cup chopped scallions (about 3 scallions)
- ¼ cup finely chopped fresh parsley, lightly packed
- ¼ cup finely chopped fresh mint, lightly packed
- Black pepper, to taste
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Rinse the quinoa well under cold running water (you can skip this if the package tells you it's already rinsed).
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Stir the quinoa and water together in a small saucepan, then place it over high heat.
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Bring the water to a boil. Lower the heat and cover. Allow the quinoa to simmer, covered, until all of the water is absorbed, about 20 minutes.
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Remove the pot from heat and allow to sit, covered, for 5 minutes.
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Transfer the cooked quinoa to a medium bowl and allow it to cool completely.
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To make the dressing, stir the olive oil, lemon juice, vinegar, garlic, and ½ teaspoon of salt together in a small bowl or liquid measuring cup.
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Add the cucumber, tomatoes, chickpeas, olives, scallions, parsley, and mint to the bowl with the quinoa.
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Pour the dressing over the ingredients in the bowl, then stir until the ingredients are evenly mixed and coated with the dressing.
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Season the salad with additional salt and pepper to taste.
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Serve immediately or chill for later.