Lemony Leek Salad with Quinoa

This cooked leek salad is made with simple yet flavorful ingredients, including chickpeas, parsley, feta, and a lemon olive oil dressing.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings 1-cup servings

Calories 329kcal

Cook quinoa according to package instructions. You typically need 1 cup dry quinoa combined with 2 cups water to yield 3 cups. You can make the quinoa up to a few days in advance to cut back on prep time if desired.
While the quinoa is cooking, heat the olive oil a large skillet over medium heat heat. Add the leeks to the skillet and cook for 5 to 7 minutes until tender, stirring occasionally. Pour in the vegetable broth and add the lemon zest, along with salt and pepper to taste. Cook the leeks for another 5 minutes over medium-high heat, stirring occasionally, until the broth is absorbed. Remove from heat.
Combine the cooked quinoa and leeks in a large bowl. Add the feta, parsley, and chickpeas. At this point, you can choose to serve the salad warm or put it in the fridge and serve it cold later.
Prepare the dressing by whisking together the olive oil, lemon juice, garlic, salt, and pepper in a measuring cup or bowl.
Pour the dressing over the quinoa salad when you are ready to serve it, toss until coated, and enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

This recipe tastes great both warm or cold and as a side or main dish. Consider adding shrimp, chicken, or tofu for extra protein.
Store leftovers in an airtight container in the fridge for 3 to 5 days. Add a squeeze of lemon juice to freshen it up before serving.