Rainbow Buddha Bowl
Roasted sweet potato, crispy chickpeas, crunchy vegetables and a creamy tahini dressing over brown rice. Fully plant-based.
🥗 Vegetarian
Mediterranean Quinoa Salad
Fluffy quinoa with cucumber, tomatoes, olives, chickpeas and feta in a zesty lemon-herb dressing. Perfect for meal prep.
Prep15 min
Cook15 min
Serves4
LevelEasy
About this recipe
Colorful, crunchy and satisfying, this salad gets better as it sits, which makes it ideal for packed lunches and picnics. Quinoa brings plant protein and fiber, chickpeas add heartiness, and a sharp lemon dressing ties everything together.
Method
Cook the quinoaBring quinoa and water to a boil, cover and simmer on low for 15 minutes. Rest off the heat for 5 minutes, then fluff with a fork and spread out to cool.
Prepare the vegetablesWhile the quinoa cooks, chop the cucumber, tomatoes, onion, olives and parsley.
Whisk the dressingShake the olive oil, lemon juice, oregano, salt and pepper in a jar until emulsified.
CombineToss the cooled quinoa with the chickpeas, vegetables and dressing.
FinishFold in the feta, taste and adjust the seasoning. Serve right away or chill.
💡 Tips for success
- Rinsing quinoa removes its natural bitter coating (saponins).
- Soak sliced onion in cold water for 10 minutes to soften its bite.
- Make it vegan by swapping feta for diced avocado or toasted nuts.
🧊 Storage & leftovers
Keeps well in the fridge for up to 4 days. Add the feta just before serving if prepping ahead.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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