If you loaded the amount of quinoa our family eats in one year into a small boat, that vessel would sink to the bottom of the sea faster than you could say “healthy mini grain” five times fast. Quinoa (pronounced keen-wah) is actually healthy; I didn’t just make that up. It is a complete protein source, plus it packs a punch with its fiber and iron content. Not too shabby for a grain that only takes 20 minutes to cook and can be livened up with flavors such as lime and chipotle peppers or cumin and orange.
With a mint plant that is trying its darnedest to bust out of its pot, we started to use the fragrant leaves in drinks, salads and desserts (think Watermelon Mojito Sorbet). In this recipe, it is mixed with protein-rich chickpeas and briny kalamata olives to make a light salad that can be served either as a side dish or vegetarian entree.
The recipe:
In a fine-mesh strainer, rinse quinoa well and drain.
In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
In a large bowl, mix together cooled quinoa, chickpeas, tomatoes and kalamata olives. Stir well.
For the dressing, whisk together white wine vinegar, lemon juice, honey, salt, and pepper in a medium bowl. While whisking constantly, slow pour in olive oil until combined.
Pour the dressing over the quinoa salad, toss to coat and stir in fresh mint. Serve.
Other quinoa salad recipes:
Quinoa Chickpea Salad
Black Quinoa Salad with Orange & Cumin Dressing
Quinoa with Black Beans, Corn with Chipotle Pepper & Lime Dressing
Quinoa Salad with Chickpeas, Kalamata Olives & Mint
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 14 ounce can chickpeas, rinsed and drained
- 1 1/2 cups quartered cherry tomatoes
- 1/2 cup pitted and sliced kalamata olives
The Vinaigrette:
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 large mint leaves thinly sliced
Instructions
- In a fine-mesh strainer, rinse quinoa well and drain.
- In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
- In a large bowl, mix together cooled quinoa, chickpeas, tomatoes and kalamata olives. Stir well.
- For the dressing, whisk together white wine vinegar, lemon juice, honey, salt, and pepper in a medium bowl. While whisking constantly, slow pour in olive oil until combined.
- Pour the dressing over the quinoa salad, toss to coat and stir in fresh mint. Serve.
Nutrition
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Katrina
I’m having the same love affair with this stuff! 😉
Skylar
Looks delicious. I love quinoa because it can really go together with anything I can pull out of the garden, it’s wonderfully versatile.
Aggie
This is great Dara. We (I) love quinoa so much…have to start making more with it! This is a great salad, I like quinoa cold in a salad so much more than warm. This looks delicious!
marla
Dara, we love quinoa too. Bet our boat will sink quicker than yours 😉 You combine so many great flavors in this dish. My kids LOVE kalamata olives and all the other ingredients you use here. Gotta bookmark this for sure! xo
Maureen
I’ve gotta make this salad — it looks so fresh and delicious!
melissa@IWasBornToCook
Looks delicious, and contains some of my favorite ingredients! Yum.
Dana
Dara, this is funny! I just posted a similar recipe on my not-so-foodie blog.
Yay for summer salads!
Roxana GreenGirl
We are getting close to eating quinoa as much as you 🙂 There are so many ways to throw in these delicious nutty seeds. Love the pairing with the mint, perfect for summer.
Thanks for sharing Dara
Sasha (Global Table Adventure)
I need to get on the quinoa bandwagon again. I fall off occasionally – my mom didn’t make it growing up so I often forget about it. I love it though! 🙂 Nice recipe!
Kate@Diethood
I’m just getting into eating more quinoa and this dish sounds amazing! I love the inclusion of chickpeas and mint… delicious!
Charissa
Hey there fellow Canadian!
This looks amazing…just saying!
Now I’m super inspired to make a serious quiona salad…thanks for the inspiration!
Dara (Cookin' Canuck)
Thanks, Charissa. Where in Canada are you from?
The Food Hunter
this looks great…i’ve tried quinoa but haven’t cooked it myself yet.
Tracy
Oooh, I love the mint in there! I just got a whole bunch of it from my CSA so I will have to make this!!
Sally
So pretty (and so are the photos!)
kelley
Hey reader, I can tell you that this salad is delicious! I was lucky enough to try it!! Another great recipe and, girl, your photos are something else!
wizzythestick
If you’re wondering how much quinoa my family eats the answer would be none:-( I’ve been reading how healthy it is but it’s still an impossible item to find in my country-bummer:-(
Lindsay @ Pinch of Yum
Awesome! I love that there is mint in this salad – I actually have some mint sitting around right now that it begging to be used in something delicious like this!
Kiran @ KiranTarun.com
Love quinoa! Massive consumption in salads and entrees, and not gonna lie, we ain’t missing rice 🙂
A Canadian Foodie
Simple – economical, delicious – nutritious – and absolutely stunning… this is my mantra and you are singing it proud!
A beautiful summer dish! YUM!
🙂
valerie
claudia lamascolo/aka pegasuslegend
This is such a delcious healthy meal I just love chick peas!