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Italian Quinoa Salad

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< 1 min read
Summary

If you’re looking for quick (only 10 minutes!) meal prep and no cooking, then you’ve come to the right place with this nutrient-dense, satisfying salad. Use extra quinoa from your fridge (or other whole-grain of choice) and farmers market veggies to create a delicious and nutritious summertime salad. Don’t forget to notice all of the vibrant plant-based colors that not only make this salad very pretty but also provide you with essential nutrients for healing and energy!

Yields4 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 3 cups quinoa (cooked)
 15 oz chickpeas (homemade or BPA-free can, drained and rinsed)
 10 oz organic cherry tomatoes (sliced)
 1 green bell pepper (seeded and diced)
 ½ red onion (diced)
 basil (fresh, minced)
 olives (optional, sliced)
Italian Dressing
 ¼ cup water
 ¼ cup red wine vinegar
 2 tbsp lemon juice
 1 tbsp dijon mustard
 1 tbsp Italian seasoning
 ¼ tsp onion powder
 ¼ tsp garlic powder

Directions

1

Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.

2

Add the remaining ingredients to the bowl and stir to combine.

3

Divide the salad equally among 4 bowls and serve.

Chef's Notes

Quinoa Conversion
1 cup dry quinoa will make 3 cups cooked quinoa.

Ingredients

 3 cups quinoa (cooked)
 15 oz chickpeas (homemade or BPA-free can, drained and rinsed)
 10 oz organic cherry tomatoes (sliced)
 1 green bell pepper (seeded and diced)
 ½ red onion (diced)
 basil (fresh, minced)
 olives (optional, sliced)
Italian Dressing
 ¼ cup water
 ¼ cup red wine vinegar
 2 tbsp lemon juice
 1 tbsp dijon mustard
 1 tbsp Italian seasoning
 ¼ tsp onion powder
 ¼ tsp garlic powder

Directions

1

Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.

2

Add the remaining ingredients to the bowl and stir to combine.

3

Divide the salad equally among 4 bowls and serve.

Italian Quinoa Salad