​Summer Quinoa Salad

11 25 320
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 12
​Summer Quinoa Salad
Health Rating


3 cup Quinoa, uncooked (rinsed under running water)
2 cup Water
1 can (15oz) Chickpeas, canned, drained ((and rinsed))
1 medium pepper(s) Red bell pepper (diced)
1 cup Sweet corn, canned, drained (organic and non - gmo)
1 bunch Green onion, scallion, ramp (sliced)
1/4 cup Parsley, fresh (or mint or cilantro - chopped)
1/4 cup, crumbled Goat feta cheese
1/2 cup Olive oil
1/2 cup White balsamic vinegar
1 dash Salt and pepper (to taste)


1. In a medium pot, add rinsed quinoa and water and bring to a boil. Reduce heat to low, cover and cook for 15 minutes or until all the water has been absorbed. (Quinoa can be cooked and chilled the night before)

2. Meanwhile, in a a large salad bowl, add chickpeas, red pepper, corn and green onions. Add the chilled quinoa and mix till the ingredients are combined. Season with salt and pepper and add olive oil and vinegar. Stir to coat the salad with dressing.

3. Just before serving, gently toss in the fresh herbs and feta cheese.

Nutrition Facts

Per Portion

Calories 320
Calories from fat 121
Calories from saturated fat 19.3
Total Fat 13.4 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 7.6 g
Cholesterol 2.9 mg
Sodium 148 mg
Potassium 345 mg
Total Carbohydrate 40 g
Dietary Fiber 5.8 g
Sugars 4.0 g
Protein 9.5 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 0.2
Vegetables 0.7

Energy sources



This salad can be made-ahead and leftovers can be refrigerated for 3 to 5 days. The flavours of the salad actually improve with time!
Recipe from: