Mediterranean Quinoa Salad: Make This Delicious And Healthy Treat In Just 7 Steps

Packed with crunchy diced cucumber, boiled chickpeas, and nutrient-dense quinoa, this dish is heaven for health freaks. Adding olive oil and feta gives it a Mediterranean touch which makes it even more delicious. If you are a health-conscious person who just can’t compromise on taste, then prepare a Mediterranean quinoa salad to satisfy your taste buds and meet your fitness goals. Here a complete recipe by Chef Shridhar Parab, Junior Sous Chef at Four Seasons Hotel, Mumbai

Mediterranean Quinoa Salad Health Benefits

Introducing quinoa salad to your diet can have numerous health benefits. These include:

• Improves digestion
• Improves heart health
• Prevents Diseases
• Helps losing weight
• Manages blood sugar level

Quinoa Nutritional Value

• Calories: 222
• Protein: 8 grams
• Fat: 3.55 grams
• Carbohydrates: 39 grams
• Fiber: 5 grams
• Folate: 19% of the daily value (DV)
• Vitamin B6: 13% of the DV
• Vitamin E: 8% of the DV
• Copper: 39% of the DV
• Iron: 15% of the DV
• Zinc: 18% of the DV
• Manganese: 51% of the DV
• Magnesium: 28% of the DV
• Potassium: 7% of the DV
• Phosphorus: 22% of the DV

Ingredients for Mediterranean Quinoa Salad

Roasted Chickpeas:

• Balsamic Vinegar 2 Tablespoon
• Cumin Powder 1 tablespoon
• Orange Zest 2 Teaspoon
• Orange Juice 1 Tablespoon
• Paprika 1 Teaspoon
• Salt 1 Teaspoon
• Black Pepper ¼ Teaspoon
• Olive oil 3 Tablespoon
• Boiled Chickpeas ½ Cup

Roasted Red Pepper Dip:

• Roasted Red Pepper 2 Cups
• Garlic Clove 1
• Salt ½ teaspoon
• Lemon juice 1 no.
• Olive Oil ½ Cup
• Almonds ½ Cup

Serving:

• Cucumber Diced 2 Tablespoon
• Mint Leaves 1 Teaspoon
• Kalamata Olives pitted 2 Tablespoon
• Feta Cheese (Crumbled)2 Tablespoon
• White Quinoa (Boiled) 2 Tablespoon
• Avocado (Sliced) ½ No.
• Roasted Chickpeas 2 Tablespoon
• Roasted Red Pepper Dip 2 Tablespoon

Mediterranean Quinoa Salad Recipe

1. Preheat the oven to 180°C.
2. In a bowl, mix all ingredients except the chickpeas and whisk until well combined.
3. Marinate the chickpeas in this mixture. Roast the marinated chickpeas in the oven for 10 minutes at 180°C.
4. Separately, roast the red bell pepper at 240°C for 15 minutes. Once done, immediately transfer the pepper to a bowl and cover it for 10 minutes to allow the skin to loosen.
5. Peel off the skin, remove the seeds, and set the pepper aside to dry.
6. Blend all other ingredients coarsely and keep the mixture chilled. Marinate diced cucumber with chopped mint and seasoning.
7. To assemble, arrange all ingredients on a platter with the red pepper dip in the centre. Garnish with black and white sesame seeds and a few sprigs of fresh parsley.

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