Name: Quinoa Salad with Chickpeas, Kalamata Olives & Mint
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
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; 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)

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. Or serve it as a hot side dish, like Quinoa with Braised Fennel.

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. 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

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Quinoa Salad with Chickpeas, Kalamata Olives & Mint

This quinoa salad has all of the flavors of a traditional Greek salad. Perfect for a potluck, picnic or meal prep.

5 from 1 vote

Print Pin Rate

Course: Salads, Side Dishes

Cuisine: Mediterranean

Keyword: Meatless Monday

Prep Time: 15

Cook Time: 20

Cooling Time: 30

Total Time: 1 5

Servings: to 6 Servings as Side Dish

Calories: 480kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 cup quinoa
2 cups water
1 14 ounce can chickpeas, rinsed and drained
1 ½ cups quartered cherry tomatoes
½ cup pitted and sliced kalamata olives

The Vinaigrette:

2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
¾ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ 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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Comments

5 from 1 vote (1 rating without comment)

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