Name: Mediterranean Quinoa Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 180 g (1 cup) quinoa; 2 roasted red peppers; 1 scallion; 15 g (¼ cup) sun dried tomatoes; basil leaves; 170 g (1 cup) canned chickpeas; 80 g vegan feta cheese; 1/2 cup olives; 3 tbsp lemon juice; 80 ml (⅓ cup) olive oil; 1 tbsp dijon mustard; 1 tsp Maple Syrup

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If you love Mediterranean flavors then this Mediterranean Quinoa Salad is for you.

Mediterranean Quinoa Salad Recipe

This salad is flavorful, light, quick and simple to make and so delicious!

What ingredients you will need to make this Mediterranean Quinoa Salad:

quinoa
cucumber
scallions
roasted red peppers
sun-dried tomatoes
fresh basil
chickpeas
lemon juice
olive oil
dijon mustard
maple syrup
olives
vegan feta cheese

How to make this Mediterranean Quinoa Salad?

This salad is incredibly easy to make, and there are only 4 steps that you will need to follow:

STEP 1 - COOK THE QUINOA

First rinse the quinoa under running water for at least 30 seconds. This step removes any bitterness on the outside of the quinoa.
Then we will add it to a saucepan together with 2 cups of water.
We will let it boil over medium heat for about 10min.

STEP 2 - PREPARE THE REST OF THE INGREDIENTS

Chop the cucumber, scallions, roasted red peppers, sun-dried tomatoes, and a few fresh basil leaves. And add them to a big salad bowl together with the chickpeas.

STEP 3 - MAKE THE SALAD DRESSING

To a small jar add lemon juice, olive oil, dijon mustard and maple syrup.
Now cover the jar with a lid and shake until incorporated.

STEP 4 - ASSEMBLE

By now the quinoa should be done, let it cool for a few minutes, then add it to the salad bowl. Drizzle about ½ of the dressing, then add olives and feta cheese. Mix everything to combine and serve.

FODMAP tips:

Use only the green parts of the scallions.

Canned chickpeas are FODMAP friendly at 42g per serving. This recipe requires 170 but serves 4. Just make sure to drain and rinse the chickpeas before using them.

Sun-dried tomatoes are low FODMAP in 8g per serving, this recipe requires only 15g and serves 4.

Mediterranean Quinoa Salad

Gluten Free Stories

This Mediterranean Quinoa Salad is flavourful, light, fresh, quick and simple to make, vegan, and so delicious!

5 from 1 vote

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings

Ingredients

180 g (1 cup) quinoa
2 roasted red peppers
1 scallion
15 g (¼ cup) sun dried tomatoes
basil leaves
170 g (1 cup) canned chickpeas
80 g vegan feta cheese
½ cup olives

To Make the dressing:

3 tablespoon lemon juice
80 ml (⅓ cup) olive oil
1 tablespoon dijon mustard
1 teaspoon Maple Syrup

Instructions

First rinse the quinoa under running water for at least 30 seconds. This step removes any bitterness on the outside of the quinoa. Then we will add it to a saucepan together with 2 cups of water. Let it boil over medium heat for about 10min.
Chop the cucumber, scallions, roasted red peppers, sun-dried tomatoes, and a few fresh basil leaves. And add them to a big salad bowl together with the cooked chickpeas.

To make the salad dressing:

To a small jar add lemon juice, olive oil, dijon mustard and maple syrup. Now cover the jar with a lid and shake until incorporated.

Assamble:

By now the quinoa should be done, let it cool for a few minutes, then add it to the salad bowl. Drizzle about ½ of the dressing, then add olives and feta cheese. Mix everything to combine and serve.

Keyword Mediterranean Quinoa Salad