Italian Quinoa Salad
Discover how to make the perfect Italian Quinoa Salad with fresh veggies, zesty dressing, and endless customizations. A healthy, vibrant meal.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper chopped
- ¼ cup red onion finely diced
- ¼ cup fresh basil chopped
- ½ cup canned chickpeas drained and rinsed
- ¼ cup small mozzarella balls optional
- Salt and black pepper to taste
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard optional
- Salt and pepper to taste
Instructions
Cook the Quinoa:
- In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until fluffy. Let it cool.
Chop the Vegetables:
- While the quinoa cooks, prepare your vegetables—chop the cucumber, red bell pepper, onion, and basil. Halve the cherry tomatoes.
Mix the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard (if using), salt, and pepper.
Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, vegetables, chickpeas, and mozzarella balls. Pour the dressing over the salad and toss gently to coat evenly.
Chill and Serve:
- You can serve it immediately or let it chill in the fridge for 15–30 minutes to let the flavors meld. Garnish with extra basil if desired.
Notes
- Calories: 320 kcal
- Protein: 10g
- Carbohydrates: 36g
- Fat: 15g
- Fiber: 5g
- Sugars: 5g
- Sodium: 220mg