Ingredients
Scale
- 2 cups cooked and cooled quinoa
- 1 cup chopped Persian cucumber
- 1 cup chopped cherry tomatoes
- 1 cup canned chickpeas (drained and rinsed)
- 3/4 cup corn (fresh or frozen)
- 3 tablespoons chopped fresh basil
- 1/3 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Kosher salt and fresh ground black pepper to taste
Instructions
- In a large bowl, combine the quinoa, cucumber, cherry tomatoes, chickpeas, corn, and fresh basil.
- For the vinaigrette, mix lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a jar. Shake until well combined.
- Pour the vinaigrette over the salad mixture and toss gently until all ingredients are coated. Adjust seasoning if necessary.
- Serve immediately or refrigerate for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg