3-4 cups cooked quinoa
1 cup cherry tomatoes, cut in 2
2 Israeli/ Persian cucumber, diced
1/2 red onion, chopped
1/3 cup Kalamata olives + 2 tbsp liquid
1 can chickpeas, draind and washed
1/2 cup fresh parsley, chopped
For the dressing:
1 big lemon, squeezed
3 tbsp olive oil
1 tbsp raw apple cider vinegar
2 tsp honey
1-2 garlic clove, minced
Salt and pepper to taste
If you have plain quinoa sitting in your fridge, and you break your head how to incorporate more quinoa into your weekly menu try this delicious and colorful Mediterranean salad. With no regrets, you can enjoy a satisfying and healthy meal that can be served, room temp or cold, amazing for breakfast, lunch, or dinner, and even served at a party. No one would say no to this! Loaded with fiber and plant-based protein, this Mediterranean quinoa salad hits all the notes. Delicious, gluten-free, and vegan. Never throw your quinoa meal prep again. Make this feel amazing bowl, and your body will thank you!
Place your cooked quinoa in a bowl. Add all the chopped veggies and chickpeas.
In a small bowl combine: crushed garlic, salt, pepper, fresh lemon, ACV, honey, and olive oil. Whisk until emulsified.
Add the dressing to the salad, mix, and check for flavors.
Let sit for 5 minutes and enjoy!
Watch it on YouTube