Description
A fresh and vibrant quinoa salad packed with herbs, chickpeas, and crunchy pistachios, tossed in a bright lemon dressing. This gluten-free dish is light, nutritious, and perfect for meal prep or a refreshing side.
Ingredients
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 cup canned chickpeas (drained and rinsed)
- 1/2 cup fresh parsley (finely chopped)
- 1/4 cup fresh mint (finely chopped)
- 1/4 cup red onion (finely diced)
- 1 English cucumber (diced)
- 1/2 cup pistachios (chopped)
- 1/2 cup feta (or vegan feta)
- 1/4 cup olive oil
- 1/4 cup lemon juice (1–2 lemons)
- 1 tbsp maple syrup
- 1 tbsp fresh mint (finely chopped)
- Salt to taste
Instructions
- In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, return to a boil, then reduce heat to low and simmer for 8–12 minutes until liquid is absorbed.
- Fluff the quinoa with a fork and let it cool to room temperature.
- In a small bowl or jar, combine olive oil, lemon juice, maple syrup, salt, and finely chopped mint. Mix or shake well.
- In a large bowl, combine cooled quinoa, parsley, mint, red onion, cucumber, pistachios, and chickpeas.
- Drizzle the dressing over the salad and toss gently to coat.
- Add crumbled feta and gently fold it into the salad.
- Taste and adjust seasoning as needed. Serve immediately or chill before serving.
Notes
- Use vegan feta to make the recipe fully dairy-free.
- Letting the quinoa cool completely prevents the herbs from wilting.
- Store in an airtight container in the refrigerator for up to 3 days.
- Add avocado or grilled vegetables for extra variety.
- Great as a standalone meal or a side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg
