This colorful quinoa salad is fresh, filling, and packed with plant-based goodness. Quinoa and chickpeas provide protein and fiber, while tomatoes, cucumber, basil, and oregano add fresh flavor and nutrients.
Red Quinoa Italian Salad
Red Quinoa Italian Salad
12-14
20 minutes
15 minutes
Salads, Side Dish
2 hours
1
This colorful quinoa salad is fresh, filling, and packed with plant-based goodness. Quinoa and chickpeas provide protein and fiber, while tomatoes, cucumber, basil, and oregano add fresh flavor and nutrients.
Ingredients
- 2 cups red quinoa, rinsed well
- 1½ Tbsp extra virgin olive oil
- 4 cups water
- 1 tsp Himalayan salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 can (15.5 oz) garbanzo beans, drained and rinsed
- 3 firm Roma tomatoes, seeded, deveined, and small diced
- ½ cup English cucumber, peeled, seeded, and small diced
- ½ cup pitted Kalamata olives, sliced (omit on Betr Level 1)
- ¼ cup fresh basil leaves, chiffonade
- 1 Tbsp fresh oregano, destemmed and finely chopped
Dressing
- ½ cup extra virgin olive oil
- ¼ cup organic apple cider vinegar
- 1½ Tbsp fresh shallots, minced
- 1 tsp fresh or jarred minced garlic
- ½ tsp Himalayan salt
- ½ tsp coarse black pepper
Directions
- Cook the quinoa according to the recipe instructions. Keep covered during cooking.
After 15 minutes, turn off the heat and let sit covered for another 10 minutes.
Fluff with a fork and refrigerate for 1 hour.
Whisk the dressing ingredients together and refrigerate for 30 minutes.
Whisk the dressing again before using.
Combine the cooled quinoa, remaining salad ingredients, and dressing in a large bowl.
Toss gently and refrigerate for 30 minutes before serving cold.
