Description
A nutritious and flavorful quinoa salad with chickpeas, lentils, and a delicious balsamic vinaigrette.
Ingredients
Scale
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice (from 1 medium lemon)
- Zest of one lemon
- 1 teaspoon Dijon mustard
- 1–3 teaspoons honey (adjust to taste)
- Pinch of salt
- Freshly ground black pepper (to taste)
- 1 cup dry quinoa
- 2 cups water (or vegetable broth)
- 15 ounce can lentils (drained and rinsed)
- 15 ounce can chickpeas (drained and rinsed)
- 1 medium English cucumber
- 1/2 cup pitted green olives
- 1/2 cup sliced almonds
- 1/2 cup feta (optional)
- 1/4 cup freshly chopped parsley
- Hummus (for serving)
- Pita chips (for serving)
- Salt & freshly ground black pepper (to taste)
- Lemon wedges (for serving)
Instructions
- Combine quinoa, 2 cups of water, and a pinch of salt in a medium sauce pot. Bring to a boil. Reduce to a gentle simmer and cover, simmering until the water is fully absorbed, about 15 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
- Meanwhile, make the balsamic vinaigrette in a jar or bullet blender. Start with 1 teaspoon of honey and add the remaining 1-2 teaspoons, to taste.
- Add the drained chickpeas and lentils to a large bowl. Pat dry with a paper towel. Add the balsamic vinaigrette, tossing to combine. Set aside while preparing the other recipe components.
- Slice the cucumber in half lengthways, using a spoon to scoop out the seeds. This helps the salad keep longer. Slice each half into half moons.
- Chop the olives and the almonds, then toast them in a medium skillet over medium heat until aromatic and starting to brown, stirring occasionally, about 5 minutes. Finish with a pinch or two of salt.
- Add the sliced cucumber, chopped olives, toasted almonds, feta, and chopped parsley to the lentils and chickpeas. Toss to combine. Add salt and pepper, to taste.
- For best results, cover and chill the lentils and chickpeas for at least half an hour. Transfer the quinoa to a shallow dish and chill for at least 1-2 hours.
- To assemble each serving, spread a large scoop of hummus on the bottom of a plate or bowl. Top with a few scoops of quinoa. Squeeze the quinoa with a wedge of lemon, then top with a few scoops of the marinated ingredients. Serve with pita chips and enjoy!
Notes
- Note #1: You can use dry lentils cooked according to package instructions if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No-Cook & Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg