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RecipeMediterranean Quinoa Salad with Lemon Vinaigrette

Nutrition Facts
Amount per Serving
  • Calories: 290
  • Protein: 10 g
  • Total Fat: 13 g
    • Unsaturated Fat: 11 g
    • Saturated Fat: 2 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 35 g
  • Dietary Fiber: 7 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 380 mg

Quinoa, chickpeas, and greens, oh my! This Mediterranean masterpiece incorporates all the amazing and tasty standouts of the health-promoting diet, including loads of antioxidant-rich produce, flavorful herbs and seasonings, olive oil, and creamy feta. The result: One giant bowl of good-for-you deliciousness.

I top it all off with a DIY dressing, my tangy Lemon Vinaigrette, which takes just a minute to prepare and adds a bright and tangy flavor. But you can easily swap in another homemade recipe or bottled dressing if you prefer. It’s total salad satisfaction.

  • Recipe notes:

• Use this recipe as a base, but feel free to mix up the ingredients to your liking (i.e., if you don’t like olives, skip ’em!)

• The Lemon Vinaigrette is so easy to make and the perfect complement to this salad, but certainly, if you want a different dressing, a Balsamic Vinaigrette, Tahini Dressing, or a store-bought dressing, go for it!

  • Prep time
  • Total Time
This recipe makes 6 servings
Ingredients:

Salad
• 3 cups mixed greens
• 3 cups cooked quinoa, chilled
• 1 can chickpeas, rinsed and drained
• ½ English cucumber, diced
• 1 cup cherry or grape tomatoes, halved
• 1 cup shredded red/purple cabbage
• ½ red onion, diced (~½ cup)
• ¼ cup kalamata olives, pitted and sliced
•  ¼ to ½ cup crumbled feta
• Optional minced herbs (basil, mint, parsley, cilantro)

Lemon Vinaigrette (makes ~½ cup)
• 4 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon rice vinegar
• 1½ teaspoons lemon zest ​
• 1 teaspoon Dijon mustard, or more to taste
• ¼ teaspoon salt, more to taste
• ¼ teaspoon ground black pepper

Preparation:

To make the salad: Place the lettuce greens in a large serving bowl. Add the other salad ingredients (except for the feta cheese and lemon juice) and toss.

To make the dressing: Add all ingredients to a small bowl and whisk until everything is well combined. Season with additional salt and fresh ground pepper to taste. You can make ahead or store leftovers in an airtight container in the fridge for up to 1 week.

Drizzle the prepared dressing on your salad in batches and toss until the veggies are perfectly coated to your liking. Add the feta, and toss again. Season with salt and pepper to taste.

Nutrition information provided for 1 serving

Try my Taco Salad in a Jar.

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