Quinoa Salad with chickpeas and feta is a feel-good (and taste-good) meal! Fluffy quinoa is tossed with flavorful substances like arugula, recent herbs, roasted purple peppers, and toasted nuts, all in a zippy Mediterranean-inspired dressing. Chickpeas add some additional protein too!
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- Contemporary, Fabulous Mediterranean Flavors. After the quinoa is cooked, it’s tossed in the most effective dressing: a flavorful mixture of zippy, recent lemon juice, smoky paprika, and olive oil. Arugula is peppery, roasted purple peppers add sweetness, and feta brings some salty goodness.
- So Many Methods to Get pleasure from It. Quinoa salad pairs nicely with grilled mains, making it among the best potluck sides. You may divvy up parts with Baked Hen Breast or Air Fryer Tofu for meal prep lunches, tuck it inside a pita, scoop it up with Do-it-yourself Naan, or eat it by itself.
- Simple to Make and Serve. This wholesome meal comes collectively in half-hour, and quinoa salad might be served chilly or room temperature, so it’s a fantastic dish to take on-the-go.
5 Star Evaluation
“I made this quinoa salad yesterday and it’s scrumptious!”
— Susan —
Make Quinoa Salad
The Elements
- Quinoa. Although technically a seed, quinoa is assessed as an entire grain; it’s wholesome and filling.
- Arugula. Optionally available, however an effective way so as to add extra taste and make it extra salad-like.
- Chickpeas. Chickpeas are an ideal companion to any recent salad, like this Moroccan Chickpea Salad and Mediterranean Chickpea Salad.
- Roasted Crimson Peppers. My secret ingredient to make this quinoa salad something however flavorless. You may make Roasted Crimson Peppers from scratch, or use the sort within the jar.
- Nuts. The nuts add a pleasant crunch and make the salad extra satisfying. Almonds, pecans, or pistachios would all be tasty.
- Cheese. Goat cheese or feta cheese add creaminess and pops of tang. You may omit them to make the quinoa salad vegan.
- Lemon Juice. For the salad dressing.
- Smoked Paprika. A powerhouse ingredient for delivering a bang of taste to the quinoa salad dressing.
- Contemporary Herbs. Use your favourite mixture of parsley, basil, or dill.
The Instructions
- Prepare dinner Quinoa. Fluff it up when it’s executed cooking.
- Make the Dressing. Whisk collectively the dressing substances; I like to make use of a liquid measuring cup as a result of it makes pouring simpler.
- Gown the Quinoa. In a big bowl, stir three-fourths of the dressing into the nice and cozy quinoa.
- Add the Combine-Ins. Stir within the arugula, chickpeas, bell pepper, and three-fourths every of the almonds and goat cheese, and add extra dressing as desired.
- End. Sprinkle the remaining goat cheese and nuts excessive. Let sit for 10 minutes, and ENJOY!
Add Extra Protein to Quinoa Salad
Whereas this vegetarian quinoa salad is loads filling by itself, be at liberty to throw on an extra protein:
Recipe Suggestions and Methods
- Toast Your Nuts. This step makes a HUGE distinction in taste. You are able to do it on the stovetop over medium warmth or on a sheet pan within the oven as described beneath. (Simply hold an in depth eye on the nuts so that they don’t burn!)
- Gown the Quinoa Whereas It’s Heat. Pouring the dressing over the quinoa whereas it’s nonetheless heat helps the grains drink up its flavors.
- Prepare dinner the Quinoa Correctly. Right here’s methods to cook dinner quinoa, however the tl;dr is: rinse it first, convey it to a boil with the water, cook dinner it uncovered, then cowl it after it’s executed cooking and the remaining liquid will soak up.
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- 1 cup raw quinoa
- 2 cups water
- 1 ½ teaspoons kosher salt divided
- 3 tablespoons extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice about 1 medium lemon
- 1 teaspoon smoked paprika
- 1 cup tightly packed child arugula non-obligatory
- ¼ cup loosely packed chopped recent parsley basil, dill, or different delicate, tender herbs (or a mixture!)
- 1 can diminished sodium chickpeas rinsed and drained
- 1 14-ounce jar roasted purple peppers, drained, patted dry and diced (about 1 cup)
- ¾ cup slivered sliced, or roughly chopped toasted almonds, chopped toasted pecans, or roasted pistachios*, divided
- ¾ cups crumbled goat cheese or feta about 4 ounces, divided
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Rinse and drain the quinoa nicely (this removes the generally bitter style). Place in a medium saucepan with the water and 1 teaspoon salt. Carry to a boil, then cut back the warmth and simmer gently uncovered, adjusting the warmth as wanted to keep up a delicate simmer, till the quinoa has absorbed a lot of the water, is tender (however not mushy), and also you see the little spiral poking out of every grain, about quarter-hour. Cowl, take away from the warmth, and let sit 5 minutes. Uncover, fluff with a fork, then switch to a big mixing bowl and let cool.
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In a small bowl or liquid measuring cup with a spout, stir collectively the oil, lemon juice, smoked paprika, and remaining 1/2 teaspoon salt. Spoon about two-thirds over the quinoa whereas the quinoa remains to be just a little heat. Stir to mix.
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Add the arugula, chickpeas, bell pepper, and three-fourths every of the almonds and goat cheese. Style and stir in just a few extra spoonfuls of dressing as desired.
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Sprinkle the remaining goat cheese excessive. If time permits, let sit 10 minutes for the flavors to soak up, or refrigerate for 4 hours. Serve chilled or at room temperature.
- TO STORE: Refrigerate leftovers in an hermetic storage container for as much as 1 week.
Serving: 1of 6Energy: 326kcalCarbohydrates: 23gProtein: 12gFats: 22gSaturated Fats: 6gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 0.002gLdl cholesterol: 13mgPotassium: 320mgFiber: 4gSugar: 1gVitamin A: 784IUVitamin C: 11mgCalcium: 105mgIron: 3mg
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