High Protein Quinoa Salad is a nutrient-packed dish featuring fluffy quinoa, fresh vegetables, and protein-rich ingredients like chickpeas, pistachios, eggs, and feta cheese. Tossed in a zesty lemon dressing, it's a wholesome and filling meal perfect for lunch or dinner.
Course Salad
Cuisine American
Keyword high protein quinoa salad, protein packed salad
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 62-cup servings
Calories 593kcal
Author Sue Ringsdorf
Ingredients
1cupquinoa
1 ½cuplower-sodium chicken broth- or more if cooking on stovetop instead of Instant Pot
6largehard boiled eggs- cooked and chopped
6oz.feta cheese (we use the herb version)- crumbled
15 oz.garbanzo beans- rinsed and drained
1cuppistachios- chopped
1 1/2cupscucumber- chopped
1/2cupred onion- chopped
2Tablespoonsfresh dill- chopped
kosher salt and freshly ground black pepper- to taste
For the dressing:
1/2cupextra-virgin olive oil
1/4cupfresh lemon juice
kosher salt and freshly ground black pepper- to taste
Instructions
Cook eggs. Cook the eggs according to your desired method. We like to use the Instant Pot to make ours. Let eggs cool and then remove shells.
Make quinoa. Cook quinoa according to package directions. We use the Instant Pot again here. Fluff cooked quinoa with a fork and let cool completely.
Make salad dressing. Combine olive oil, freshly lemon juice, kosher salt, and freshly ground black pepper in a mason jar. Shake well to combine.
Prep veggies. Chop veggies and red onion. Remove the dill from stems and chop.
Assemble salad. In a large bowl, combine the cooked quinoa, sliced eggs, veggies (cucumber, red onion, and fresh dill), feta cheese, chick peas, and chopped pistachios. Add salt and pepper to taste.
Serve salad. Use serving spoons to combine the salad. Add to individual serving bowls and top with lemon dressing.
Notes
Store leftover quinoa salad in a large airtight container in your refrigerator. Store mason jar of dressing in refrigerator as well.