Description
A nutrient-packed Mediterranean-style grain salad with fluffy quinoa, crunchy pistachios, invigorating herbs, and a zesty lemon vinaigrette. This chef’s adaptation replaces bulgur with quinoa for a gluten-free, high-protein base that pairs plant-based chickpeas with feta cheese for a satisfying, long-lasting meal.
Ingredients
Dry Quinoa – 1 cup
Vegetable Stock – 2 cups
Canned Chickpeas – 15 oz (drained and rinsed)
English Cucumber – 1 medium
Red Onion – 1/2 small
Fresh Parsley – 1/2 cup (finely chopped)
Fresh Mint – 1/2 cup (loosely packed)
Roasted Pistachios – 1/2 cup (chopped and salted)
Crumbled Feta Cheese – 1 1/2 cups
Extra Virgin Olive Oil – 2 tbsp
Fresh Lemon Juice – 3 tbsp
Minced Garlic – 1 clove
Dried Oregano – 1 tsp
Salt – To taste
Black Pepper – To taste
Instructions
Preheat oven to 350°F (180°C)
Toast chopped pistachios for 5 minutes on a baking sheet
Rinse quinoa in a fine mesh strainer until water runs clear
In a medium saucepan, bring 2 cups vegetable stock to a boil
Add quinoa, reduce heat to low, cover, and cook for 15 minutes until tender and liquid is absorbed
Finely chop English cucumber into half-moons, slice red onion into thin rounds
In a large bowl, combine cooked quinoa, drained chickpeas, cucumber, red onion, parsley, and mint
In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper
Pour dressing over salad and gently toss
Fold in crumbled feta cheese and toasted pistachios
Mix until ingredients are evenly incorporated
Notes
Best stored in the refrigerator; flavors deepen over time
Use briny black olives or cherry tomatoes as optional garnishes
Chickpeas can be swapped for canned black beans or grilled tofu for a vegan version
Storage tip: Keep herbs and pistachios separate if making in advance to maintain freshness
- Prep Time: 15
- Cook Time: 15
- Category: Dinner Recipes
- Method: Mixing/Toasting
- Cuisine: Mediterranean