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1 cup of cooked quinoa
1 can (15 ounces) chickpeas (affiliate link) , drained and rinsed
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup red onion, finely chopped
10 Kalamata olives, sliced
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Salt and black pepper to taste
Cook the quinoa according to the package instructions. Let it cool to room temperature or set it in the fridge until you’re ready.
Combine cooked quinoa , chickpeas (affiliate link) , cherry tomatoes, cucumber, red onion, olives, and parsley in a large bowl.
Drizzle the lemon juice over the ingredients and toss until well combined.
Season with salt and pepper to taste.
Serve immediately or refrigerate for later.
Notes
Any leftover quinoa salad should be placed in an airtight container and stored in the refrigerator for 3-4 days.
This healthy Mediterranean quinoa is a great recipe for meal prep. Be sure to store the quinoa in a separate container and not with the vegetables.
Follow the package instructions when cooking the quinoa to ensure a fluffy texture.
Cook the quinoa ahead of time. It should be cool or at room temperature when you get ready to combine the ingredients and toss the salad.
I recommend buying and using fresh vegetables the day you intend to make the salad. This is purely preference, but it brings out the best flavor.
Nutrition
Serving Size: 1 cup
Calories: 183
Sugar: 3.8 g
Sodium: 53.7 mg
Fat: 3.2 g
Carbohydrates: 31.2 g
Fiber: 6.3 g
Protein: 8.3 g
Cholesterol: 0 mg
Prep Time: 5 minutes Cook Time: 20 minutes Method: Salads Cuisine: Mediterranean