Mediterranean Quinoa Salad (Life-changing Marinade)
Servings: 4 to 6 people
- 1 cup (200 g) uncooked quinoa about 3 cups cooked
- 1½ cups (360 ml) vegetable broth or water + ⅓ teaspoon salt
For the Salad
- 1 can chickpeas drained and rinsed - 15 oz / 400 g can
- 2 cups (300 g) cherry tomatoes halved
- 1½ cups (200 g) cucumber diced
- ¾ cups (100 g) corn kernels
- ¾ cups (80 g) olives halved
- ½ (50 g) red onion chopped
- ⅓ cup (10 g) parsley chopped
- 1 ripe avocado diced
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 2 tablespoons Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste + black pepper
- Cook the Quinoa: Rinse and drain 1 cup uncooked quinoa to remove any bitterness. Add it to a pot with 1½ cups vegetable broth or water and ⅓ teaspoon of salt. Bring to a simmer, cover, and cook for about 10 to 15 minutes, until the liquid is absorbed. Fluff with a fork and set aside to cool.
- Marinate the Chickpeas: Whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper in a bowl. Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them marinate for about 10 minutes while you chop the veggies.
- Prep the Veggies: Chop 2 cups cherry tomatoes, 1½ cups cucumber, ¾ cups corn kernels, ¾ cups olives, ½ red onion, ⅓ cup parsley, and 1 ripe avocado, and add them to a large bowl. If you’re making the salad ahead, add the avocado right before serving to keep it fresh.
- Combine and Serve: Add the cooled quinoa and marinated chickpeas to the veggies. Toss gently, taste, and adjust with more lemon juice, salt, or pepper. Serve right away or refrigerate for later.
Substitutions
- Quinoa → Couscous, farro, or brown rice
- Water or Vegetable Broth → Use bouillon powder dissolved in hot water for rich flavor and easy storage
- Chickpeas → White beans, lentils, or edamame
- Cherry Tomatoes → Grape tomatoes or diced roma tomatoes
- Cucumber → English cucumber or bell peppers
- Corn → Peas or roasted red peppers
- Olives → Capers or artichoke hearts
- Red Onion → Green onions or shallots
- Parsley → Mint, basil, or dill
- Avocado → Feta cheese or hummus
- Extra Virgin Olive Oil → Avocado oil
- Red Wine Vinegar → Apple cider vinegar or lemon juice
- Mustard → Yellow or whole grain mustard
- Honey → Maple syrup or agave
- Dried Oregano → Italian seasoning or thyme
- Rinse the quinoa well: removes bitterness and makes the salad taste clean and fresh.
- Cook quinoa in broth: adds flavor depth.
- Let quinoa cool completely: prevents soggy veggies and keeps the grains fluffy.
- Marinate the chickpeas: gives them big flavor.
- Chop everything small and even: ensures every bite has a perfect mix of colors and textures.
- Add avocado last: keeps it green, creamy, and fresh.
- Taste and adjust: a squeeze of lemon juice or drizzle of olive oil before serving brightens the flavors.
