Mediterranean quinoa salad is an easy vegan and high-protein meal prep you'll certainly love! Healthy, gluten-free, and meat-free lunch, dinner, or side. You choose!
½cupshishito peppersthinly sliced ( approximately 2 shishito peppers)
For the Mediterranean salad dressing
3tablespoonolive oilextra virgin
1teaspoonmustard
1tablespoonlime juicefreshly squeezed
½teaspoonsaltor adjust it to your taste
¼teaspoondry oregano, dry garlic, ground cummin
Instructions
First, cook the quinoa according to the package instructions. Let it cool completely. My advice is to cook it ahead of time (even the night before), store it in the fridge so it will be nice and cold the day after. In that way, you can easily assemble all the ingredients together in 10 minutes or less. For this recipe, you can use home-cooked or canned chickpeas.
Next, chop up all the vegetables into small pieces.
After that, mix all salad dressing ingredients together in a small container or jar.
Finally, in a big bowl combine cooled quinoa, chickpeas, chopped veggies, and salad vinaigrette. Give it a nice toss and enjoy it on its own or serve it as an appetizer, meze, side dish for lunch, or dinner. Serve it cold or at room temperature for those Mediterranean flavors to really pop up.Store any leftovers in an airtight container, refrigerated for up to 3 days.
Notes
You can totally adapt this quinoa salad to your taste because it's easily customizable. Add any other veggie you prefer more and leave out any ingredient you don't like.
I recommend you cook the quinoa in advance and keep it refrigerated so it will be completely cool before adding the other ingredients.