Vegetarian Greek Quinoa Salad

3.88 from 8 votes

A nice alternative to potato salad, this quinoa salad features the classic Greek flavors of tomato, cucumber, feta cheese, Kalamata olives and chickpeas.

Prep Time20

Cook Time0

Chill Time30

Total Time50

Course: Salad, Side Dish

Cuisine: Greek

Keyword: chilled quinoa salad, quinoa chickpea salad

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

3 cups cooked quinoa
1 cucumber, peeled, seeded and cubed
1 red bell pepper, chopped
1 cup halved cherry or grape tomatoes
2/3 cup finely chopped red onion (I left this out)
2/3 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, chopped
1 can (14 ounces) chickpeas (garbanzo beans), drained and rinsed
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill (or 2 teaspoons dried dillweed)
Fine sea salt and freshly ground black pepper (to taste)

Instructions

In a large bowl, stir together the quinoa, cucumber, red bell pepper, tomatoes, red onion (if using), feta cheese, olives and chickpeas.
Prepare the dressing: In a small bowl, add the red wine vinegar, olive oil, Dijon mustard and dill. Whisk until combined.
Pour dressing over quinoa salad and gently stir until well mixed.
Cover bowl and refrigerate at least 30 minutes (or up to 2 hours), until well chilled.
Add salt and pepper to taste, and gently toss before serving.
Leftovers can be stored in an airtight container in ther refrigerator.

Notes

Serving size: scant 3/4 cup

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

8 SmartPoints (Green plan)

6 SmartPoints (Blue plan)

3 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

If you don't have fresh dill on hand, you can substitute 2 teaspoons of dried dillweed for the fresh.

Nutrition