Mediterranean Quinoa Salad with a Lemon Vinaigrette | Vegetarian Friendly Food

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

quinoa

🥗Healthier: bulgur

💰Cheaper: rice

Bulgur is often less expensive and has a similar texture.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are a budget-friendly protein alternative.

Add 1.5 cups of quinoa to the rice cooker bowl.

Fill the water up to the 3 cup mark in the rice cooker.

Close the lid and turn on the white rice setting.

Chop 1 English cucumber into quartered strips and then small pieces.

Chop 1 red bell pepper into half inch size pieces.

Open a can of chickpeas and drain the liquid from the can.

Slice about 0.5 cup of kalamata olives in half.

Cut about 6 ounces of grape tomatoes in half.

Cut up 8 ounces of feta cheese into small cubes.

In a liquid measuring cup, pour in 0.5 cup of olive oil.

Add 1 tablespoon of lemon juice and 1 tablespoon of red wine vinegar to the olive oil.

Add a small squeeze of dijon mustard and 1 teaspoon of honey to the mixture.

Add 1 teaspoon of garlic powder, 0.5 teaspoon of dried oregano, 0.5 teaspoon of dried basil, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt to the dressing.

Whisk the vinaigrette together until combined.

After about 20 minutes, open the rice cooker to reveal the cooked quinoa.

Transfer the quinoa to a large salad bowl.

Add in the diced bell pepper, chopped cucumber, sliced grape tomatoes, and halved olives to the bowl.

Stir to combine the quinoa with all the vegetables.

Add the cubed feta cheese to the quinoa salad and combine again.

Pour over the prepared vinaigrette and stir to incorporate.

Add the 10 ounces of drained chickpeas to the quinoa salad and mix together one last time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens