By: Sarah Lohm, Dietetic Intern
Summer meals should be simple, fresh, and full of flavor. This Garden Quinoa Salad checks all the boxes with fluffy quinoa, hearty chickpeas, crisp cucumber, juicy tomatoes, creamy avocado, tangy feta, and fresh parsley. Tossed with peppery arugula and a bright lemon vinaigrette, it’s a colorful dish that feels light while still keeping you full. Whether you’re meal prepping for the week, bringing a dish to a gathering, or looking for an easy lunch, this salad is a refreshing way to enjoy seasonal ingredients.
Garden Quinoa Salad
Ingredients
- 1 cup dry quinoa rinsed
- 2 cups water or broth
- 15 ounces garbanzo beans rinsed
- 2 cups arugula roughly chopped
- 1 cup cucumber diced
- 1 cup cherry tomatos halved
- 1 avocado diced
- 1/2 cup feta crumbled
- 1/4 cup fresh parsley finely chopped
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook quinoa according to package directions. Let cool completely.
- In a large bowl, combine the cooled quinoa, chickpeas, arugula, cucumber, tomatoes, avocado, feta, and parsley.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and gently toss until combined.
- Serve immediately or refrigerate until ready to enjoy.
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