Description
This delicious salad comes together in about 30 minutes and is perfect for a light weeknight dinner or as a refreshing side dish.
Ingredients
Scale
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas
- 1 English cucumber
- 1/2 small red onion
- 1/2 cup packed fresh parsley
- 1/2 cup loosely-packed fresh mint leaves
- 1/2 cup roasted salted pistachios
- 1 cup crumbled feta cheese (4 oz)
- Salt and pepper (to taste)
- 1/2 cup lemon juice (~3–4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey
Instructions
- Rinse your quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the quinoa and stock, bring to a simmer, reduce to low, cover, and cook for about 15 minutes or until liquid is absorbed.
- Meanwhile, chop cucumber, red onion, and herbs into bite-sized pieces, ensuring to finely mince the onion.
- In a small bowl, whisk together lemon juice, olive oil, honey, and a pinch of salt and pepper.
- Let the cooked quinoa cool for a few minutes, then combine it in a large bowl with chickpeas, cucumber, onion, parsley, mint, and pistachios, crumbling in feta cheese.
- Drizzle dressing over the salad and toss to coat; adjust seasoning as necessary.
- Let it sit for 10-15 minutes to meld flavors, then serve and enjoy.
Notes
This salad keeps well in the fridge for about 3-4 days. Best served cold or at room temperature. Not recommended for freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg