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–+ servings

Garden Quinoa Salad

Fresh, vibrant, and packed with wholesome ingredients, this salad combines quinoa, chickpeas, arugula, cucumber, tomatoes, avocado, feta, and parsley in a bright lemon vinaigrette. The combination of plant-based protein, healthy fats, and crisp vegetables creates a balanced dish that's as nourishing as it is delicious.
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Carbohydrates 40g
Protein 14g
Fat 11g
Saturated Fat 3g
Sodium 350mg
Fiber 9g
Sugar 6.5g
Calories 310
Servings 6

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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