Italian Quinoa Salad

Italian Quinoa Salad is bursting with fresh and zesty flavors, packed with protein, and light and healthy too. Serve as a filling, gluten free lunch or side dish with dinner.

Prep Time 20

Cook Time 15

Total Time 35

Course Salad, Side Dish

Cuisine Italian

Keyword gluten free

Method Simmer

Servings

Calories 413kcal

Ingredients

For the Salad:

2 cups chicken stock or broth
1 cup dry quinoa pre-rinsed
15 oz can chickpeas drained and rinsed
3 Roma or 2 vine-ripened tomatoes seeded then chopped
1/2 English cucumber chopped
1/2 cup crumbled feta cheese
1/2 cup loosely-packed fresh parsley chopped
1/3 cup banana pepper or peperoncini rings chopped, Mezzetta recommended
1/3 cup black, kalamata, or Italian green olives sliced
2 oz pepperoni quartered, Applegate Farms recommended
1/4 red onion thinly sliced or minced

For the Red Wine Vinaigrette:

3/4 cup extra virgin olive oil
1/2 cup red wine vinegar
2 teaspoons sugar
1 teaspoon dijon mustard
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
salt and pepper to taste

Instructions

For the Red Wine Vinaigrette:

Add the ingredients into a jar with a tight fitting lid, or a small bowl, then shake or whisk to combine and refrigerate until ready to use. Can be made several days ahead of time.

For the Salad:

Add the chicken stock or broth to a small saucepan over high heat then bring to a boil. Add the quinoa then turn the heat down to low, place a lid on top, and simmer until the quinoa is tender and the liquid has been absorbed, 15-20 minutes. Fluff the cooked quinoa with a fork then scoop into a storage container or large mixing bowl to cool slightly. Once cool, cover then refrigerate until chilled. Alternatively, you can spread the cooked quinoa onto a plate then refrigerate for 30 minutes to chill it. Quinoa can be cooked a day or two ahead of time.
Add the chilled quinoa to a large mixing bowl then add the remaining salad ingredients. Drizzle with desired amount of vinaigrette (you do not need to use all if you don't want to!) then toss to combine and serve. Refrigerate leftovers for up to 3 days.

Notes

Be sure to purchase quinoa that’s labeled “pre-rinsed”. I like Bob's Red Mill Organic Quinoa.
The quinoa is best cooked a day ahead of time so it’s chilled and ready to be mixed with the rest of the salad ingredients on the day you want to eat.
Estimated nutritional information includes the entire Red Wine Vinaigrette recipe.

Nutrition