Mediterranean Quinoa Salad with Lemon-Herb Dressing

A vibrant and flavorful dairy-free lunch packed with plant-based protein and healthy fats. This salad is perfect for meal prepping or a quick and easy lunch.

Prep Time

20 minutes

Total Time

40 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.02/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Mediterranean

Main Ingredient:

Vegetarian•Vegan

Cooking Style:

Quick & Easy•Batch Cooking

Occasion:

Weeknight Dinner•Meal Prep

Dietary:

Gluten-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1cupQuinoa(Rinsed well)

£0.75

2cupsVegetable Broth(Low Sodium)

£0.50

1Cucumber(Diced)

£0.80

1pintCherry Tomatoes(Halved)

£2.20

0.5Red Onion(Finely diced)

£0.30

0.5cupKalamata Olives(Pitted and halved)

£1.20

1canCanned Chickpeas(Drained and rinsed)

£0.65

0.3cupFresh Parsley(Chopped)

£0.40

2tablespoonsFresh Mint(Chopped)

£0.30

3tablespoonsLemon Juice(Freshly squeezed)

£0.25

3tablespoonsOlive Oil(Extra Virgin)

£0.40

2clovesGarlic(Minced)

£0.15

1teaspoonDried Oregano

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

Total Cost

£8.06

£2.02 per serving

Instructions

1.
Rinse the quinoa thoroughly in a fine-mesh sieve.
2.
In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork and let cool slightly.
3.
While the quinoa is cooking, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and halve the Kalamata olives.
4.
In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, and chickpeas.
5.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper to make the lemon-herb dressing.
6.
Pour the dressing over the quinoa salad and toss gently to combine.
7.
Stir in the chopped parsley and mint.
8.
Taste and adjust seasonings as needed. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (280g)

450 kcal / 1883 kJ

Carbs

50g

19% of RDA

Fat

22g

31% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra flavor, toast the quinoa in a dry pan for a few minutes before cooking.

Add other vegetables like bell peppers or zucchini to the salad for variety.

If you don't have fresh herbs, use dried herbs instead (reduce the amount by half).

This salad can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Large Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Greek Yogurt Panna Cotta with Berry Compote

A light and refreshing panna cotta made with Greek yogurt, topped with a vibrant berry compote. A perfect healthy and satisfying dessert.

30 minutes

4 servings

Easy

"The light and refreshing panna cotta made with Greek yogurt continues the healthy theme, providing a cool and creamy finish. The berry compote introduces a burst of fresh fruit flavor and sweetness, balancing the savory notes of the salad and providing a delightful end to the Mediterranean meal. This dessert avoids being too heavy after a light salad."