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Mediterranean quinoa salad

quinoa-saladServes 3

Preparation time 10 minutes

Ingredients

  • 1 cup cooked quinoa
  • 400g tin chickpeas, drained, rinsed well
  • 125g cherry tomatoes, halved
  • 1 small cucumber, diced
  • ½ avocado, cubed
  • ¼ cup Kalamata olives, pitted, halved
  • ¼ cup roast capsicums, sliced
  • ½ red onion, sliced thinly
  • 1 cup baby spinach
  • 2 tbs extra virgin olive oil
  • 2 tbs lemon juice
  • 1 tbs balsamic vinegar
  • 1 tsp dried oregano
  • ¼ cup fresh basil leaves, torn
  • ¼ cup feta, reduced fat
  • Freshly ground black pepper

Method

  1. In a serving bowl, add in cooked quinoa, chickpeas, tomatoes, cucumber, avocado, olives, capsicum, onion and spinach. Toss ingredients together.
  2. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar and oregano.
  3. Pour dressing over quinoa salad. Toss to coat all ingredients with dressing.
  4. Top salad with basil leaves, feta and freshly ground black pepper.
  5. Serve.

Nutritional information per serve

  • Total energy 1741 kJ / 414 cal
  • Protein 14 g
  • Total fat 25 g
  • Saturated fat 5 g
  • Total carbohydrate 27 g
  • Fibre 10 g
  • Sodium 343 mg 

About this recipe

Quinoa originates from the Andes and is actually a seed, not a grain. Quinoa is gluten free, high in fibre, a low glycemic index carbohydrate food and a source of complete protein. This means quinoa provides the body with all of the essential amino acids it needs. Quinoa is relatively low in fat and provides notable quantities of the minerals magnesium, manganese, copper, iron and phosphorus.

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