Quinoa Salad With Chickpeas, Kalamata Olives & Mint
This vibrant quinoa salad is a delightful medley of fluffy quinoa, hearty chickpeas, juicy cherry tomatoes, and briny kalamata olives, all brought together with a tangy vinaigrette. Refreshing mint leaves add a final touch to this simple yet flavorful dish. Enjoy the satisfying mix of textures and flavors in every bite!
— Constant Cookbook
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (14 oz.) chickpeas, rinsed and drained
- 1 1/2 cups quartered cherry tomatoes
- 1/2 cup pitted and sliced kalamata olives
- Vinaigrette:
- 2 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 3/4 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp 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.
Yield
4 to 6 as side dish
Nutrition
- Calories: 480 kcal
- Carbohydrate Content: 59 g
- Protein Content: 16 g
- Fat Content: 21 g
- Saturated Fat Content: 3 g
- Sodium Content: 576 mg
- Fiber Content: 12 g
- Sugar Content: 7 g
- Serving Size: 1 serving
Comments
No comments found.