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.
Servings: 4 to 6 Servings as Side Dish
- 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
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.
Calories: 480kcal | Carbohydrates: 59g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Sodium: 576mg | Potassium: 650mg | Fiber: 12g | Sugar: 7g | Vitamin A: 410IU | Vitamin C: 15.8mg | Calcium: 87mg | Iron: 5.4mg