Description
Quick and easy Mediterranean meals perfect for busy days.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can chickpeas, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, chopped
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, parsley, and feta.
- Add the cooled quinoa to the bowl.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper. Toss to combine.
- Serve chilled or at room temperature.
Notes
- Can substitute quinoa with couscous or bulgur.
- Add olives for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: quick mediterranean meals, healthy salad, vegetarian recipes