Description
Quick and refreshing summer lunches that are perfect for warm days.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, chickpeas, parsley, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 days.
- Prep Time: 10
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 200
- Fat: 18
- Carbohydrates: 38
- Fiber: 7
- Protein: 12
Keywords: easy summer lunches, quinoa salad, Mediterranean lunch, vegetarian lunch, quick summer recipes