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Fresh and vibrant quinoa salad in a white bowl, topped with feta, cucumbers, and herbs.
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Quinoa Salad

This Quinoa Salad is a wholesome, flavorful dish featuring protein-rich quinoa, chickpeas, fresh vegetables, and a tangy lime dressing. Finished with fresh mint and crumbled cottage cheese, it’s a versatile meal perfect for weeknight dinners, meal prep, or potlucks. Easy to prepare, it combines nutritious ingredients with vibrant flavors, making it a healthy and satisfying choice.
Course Salads
Cuisine Sin Gluten
Palabra clave HealthyRecipes, Quinoa, QuinoaSalad, Salad
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 180kcal

Ingredients

For the Salad

  • 1 cup uncooked quinoa 200 g
  • 1 can cooked chickpeas drained and rinsed (15 oz/425 g)
  • 1 red bell pepper finely diced (1 cup/150 g)
  • 1 large tomato diced (1 cup/160 g)
  • 1 medium red onion finely chopped (1 cup/160 g)
  • 1 English cucumber diced (2 cups/300 g)
  • 1 cup black olives pitted and halved (150 g)
  • 1 green onion finely sliced (¼ cup/25 g)
  • 1 cup cottage cheese 225 g
  • ¼ cup fresh mint leaves roughly chopped (15 g)

For the Dressing

  • Juice of 2 lime 30 ml
  • ¼ cup extra virg1n olive oil 60 ml
  • 2 tablespoons apple cider vinegar 30 ml
  • 1 tablespoon dried oregano 3 g
  • 1 teaspoon salt 5 g, or to taste
  • ½ teaspoon freshly ground black pepper 2 g, or to taste

Instructions

  • Cook the Quinoa: Rinse the quinoa thoroughly under running water to remove its natural bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups (480 ml) of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
  • Cool the Quinoa: Once cooked, transfer the quinoa to a fine-mesh strainer to remove any excess water. Spread the quinoa on a large plate or tray and let it cool completely. This step ensures the quinoa does not make the salad soggy.
  • Prepare the Vegetables: While the quinoa is cooling, chop the red bell pepper, tomato, red onion, cucumber, and green onion as specified in the ingredients list.
  • Mix the Salad Base: In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, red bell pepper, tomato, red onion, cucumber, green onion, and black olives.
  • Make the Dressing: In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, dried oregano, salt, and black pepper until well combined.
  • Assemble the Salad: Pour the dressing over the quinoa and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
  • Add Final Touches: Stir in the fresh mint leaves and crumbled cottage cheese. Adjust seasoning if needed.
  • Serve: Divide the salad into four portions and serve immediately. Alternatively, refrigerate for up to two hours before serving for a chilled version.