Watermelon Quinoa Salad
Cool off on a hot summer day with this delightful Watermelon, Feta, Basil, and Quinoa Salad!
Servings: 4 people
Calories: 565kcal
Ingredients
- 1 cup quinoa, rinsed
- 1 ½ cups vegetable broth
- 2 large plum tomatoes, diced
- 4 ounces (113 grams) feta, diced (about 1 cup)
- 1 (15-ounce / 425 gram) can chickpeas, drained and rinsed
- ¼ medium watermelon, diced
- 10 large basil leaves, chopped
- 2 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Combine quinoa and broth in a medium, heavy bottom pan. Bring to a boil, then cover pan and reduce heat to low. Cook until water is absorbed and quinoa is tender (about 13 to 15 minutes). Set aside to cool to room temperature.
- Once quinoa has cooled, transfer it to a large bowl. Add the tomatoes, feta, garbanzo beans, watermelon, and basil to the quinoa. Toss gently to combine.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour lemon vinaigrette over the quinoa mixture and toss to coat.
- Taste salad, then season with additional salt and pepper, if necessary.
- Serve immediately. Enjoy!
Notes
This salad serves four people as a main dish, however you can also serve it as a side side.