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Red Quinoa Salad


Amanda Haas, Cooking Light Real Family Food, Oxmoor House


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Rate this recipe 4.5/5 (11 Votes)
Red Quinoa Salad 1 Picture


  • 1 cup uncooked red quinoa
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons finely minced shallots
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (1/2-inch) diced seeded tomato
  • 1/2 cup (1/2-inch) diced seeded cucumber
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 ounces crumbled feta cheese (about 1/2 cup)
  • 4 lemon wedges


Servings 4
Adapted from


Step 1

1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.

2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.

3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.

Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.

Amount per serving 1 3/4 cups + 1 lemon wedge

Calories: 460
Calories from fat: 0.0%
Fat: 24.7g
Saturated fat: 5g
Monounsaturated fat: 14.7g
Polyunsaturated fat: 3.8g
Protein: 12.5g
Carbohydrate: 48.4g
Fiber: 7.4g
Cholesterol: 13mg
Iron: 3.5mg
Sodium: 499mg
Calcium: 133mg

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