Description
This Mediterranean Layered Delight features layers of fluffy quinoa, protein-rich chickpeas, fresh vegetables, and a zesty dressing, making it a nutritious and visually appealing dish perfect for a light lunch or side.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth (or water).
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.
- After 5 minutes, fluff the quinoa with a fork and set it aside to cool.
- Dice the cucumber and red bell pepper into small, bite-sized pieces.
- Halve the cherry tomatoes and set them aside.
- Finely chop the red onion. (Soak in cold water for a few minutes if you prefer a milder flavor.)
- Slice the Kalamata olives and set them aside.
- Chop the fresh parsley and mint.
- In a small bowl, combine 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 teaspoon of dried oregano.
- Whisk the ingredients together until well combined. Add a pinch of salt and pepper to taste.
- Set the dressing aside.
- In a large glass bowl or trifle dish, start with a layer of the cooked quinoa, spreading it evenly across the bottom.
- Add a layer of chickpeas.
- Follow with a layer of diced cucumber.
- Add a layer of diced red bell pepper.
- Next, add the halved cherry tomatoes.
- Sprinkle the finely chopped red onion over the tomatoes.
- Add a layer of sliced Kalamata olives.
- Sprinkle the crumbled feta cheese over the olives.
- Drizzle the prepared dressing over the top.
- Finish with a sprinkle of fresh parsley and mint for garnish.
Notes
- Feel free to customize the layers with your favorite vegetables or add more herbs for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes