1 tsp (5 mL)olive oil
¾ cup (128 g)
1½ cups (360 mL)water
1red bell pepper, chopped
1yellow bell pepper, chopped
1medium tomato, chopped
1stalk green onion, thinly sliced
¼ cup (40 g)dried cranberries, chopped
¼ cup (34 g)kalamata olives, chopped
1 cup (164 g)cooked chickpeas
⅓ cup (46 g)roasted unsalted almonds, chopped (optional)
2 Tbsp (30 mL)extra virgin olive oil
1 Tbsp (15 mL)
1 tsp (5 mL)
1 tsp (5 mL)
1 tsp (2 g)onion powder
1 pinchground black pepper
Make your own
- Preheat the oven to 390°F (200°C). Cut the top ½ cm off the head of garlic to expose the cloves, and place it on a baking tray. Drizzle with oil and roast for 20 - 25 minutes, or until golden and softened.
- Meanwhile, add the quinoa and water to a saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Then remove from the heat, fluff with a fork, and keep covered for an extra couple of minutes to further soften the grains.
- Meanwhile, prep the veggies, cranberries and olives. Transfer to a large bowl, along with the cooked quinoa and chickpeas. Toss to combine.
- Remove the roasted cloves of garlic from the skin and place in a bowl, mash with a fork, and then add the remaining dressing ingredients. Stir.
- Pour dressing over the salad and toss. Top with the roasted almonds, and enjoy!
- Store the salad and dressing separately in airtight containers in the fridge for up to 4 days.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 29%
• uncooked quinoa
• cooked chickpeas
• roasted unsalted almonds
Fruits & Veggies 53%
• head garlic
• red bell pepper
• yellow bell pepper
• medium tomato
• stalk green onion
• dried cranberries
• kalamata olive
CalciumNo significant sources of calcium
• olive oil
• kalamata olive
• roasted unsalted almonds
• extra virgin olive oil
Nutrition per serving
Calories 434 kcal
|Total fat||20.6 g|
|Saturated fat||2.5 g|
|Trans fat||0.0 g|
|Total carbs||54.4 g|
|Dietary fiber||9.4 g|
|Total sugars||13.2 g|
|Added sugars||0.0 g|
|Vitamin A||68 μg RAE|
|Vitamin B6||0.5 mg|
|Vitamin B12||0 μg|
|Vitamin C||110.2 mg|
|Vitamin D||0 μg|
|Vitamin E||5.9 mg|
|Vitamin K||21 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
More for the eyes
Discussion & Rating
I made this as meal prep for weekday lunches. I omitted the cucumber, olives, and tomatoes to prevent the salad from getting soggy, then added them right before lunch each day. So delicious and filling!
Love this. Best way to prep and cook quinoa?
I love the recipe! But we have to stop making it since my son is allergic to sesame :-/ Do you have an idea for a swap? <3
Love the recipe. refreshing, easy, and filling. I did it with red quinoa.
Is there a difference between white and red?
Hi Sadia! I don't have an oven. I know it's not the same, but is there a way I can still make this recipe?
This has been a staple for me. I usually like to do a baked tofu that I marinade overnight before hand with this. This is a really good meal prep option that I have done. I think I share other peoples concern with the garlic dressing. I have found that the taste is there and it works with the salad though I worry about the garlic breath. I have done other dressings with this salad as it is pretty versatile. I even like eating this with crackers like it were a dip as well. Great recipe. One of my favorites. Cheers.
Just made this and it's wonderful! So easy, so healthy and so filling! I added a carrot and some celery as well. You can put really any leftover veggies in this salad and it will turn out amazing.
This is a really fresh salad and it tastes great. I almost always use lettuce in salads so this was a nice change. For me, the dressing was just a little bit too much effort for the pay off- it was good but not better than lemon and olive oil, which is much easier to make. Plus I like to make this to take to work, and the dressing has too much garlic for me to be comfortable talking to people after.
Love this salad! I always make this recipe the day before my exam week starts, so I don't have to stress about dinner for an entire week and still eat healthy (which is very challenging for me when I'm stressed)!
I keep this I my fridge with a bag of leafy greens like spinach and then mix it with this salad + the AMAZING garlic dressing.
I've made this recipe multiple times for my whole family and we all love it! It's so easy and flavorful and just is great any time of the year. We're Italian so we all love garlic, so I tend to use all of the garlic recommended! If you are more used to a more sweet dressing, pull back on the lemon and garlic. I personally like the intense dressing, I think it makes it so fresh tasting. :)
I love this website! My partner and I use recipes from here daily. This recipe was great, however, my dressing didn't turn out. The lemon flavour was so intense we couldn't taste any garlic. In fact, it completely overpowered the salad. I checked and I put the correct amount of lemon in, 2 lemons. Any advice to improve the dressing?
Another one of my regular meals from PUL. I use the sauce for other recipes also. So much to learn from your videos beyond the recipe itself. Thanks Sadia.
We make this recipe regularly :) But we typically add extra cranberries and use a bit less quinoa
Do you really use all the cloves of the garlic head in this dressing? Or do you keep some cloves for another salad, another day?
I made this salad with some swaps (soya beans instead of chickpeas, vegetables that I had in the fridge, etc) and I used half of the roasted cloves. In your video, I have the impression you don't use the whole head. And I can say the dressing is the king of this salad!
Better put, dressings are always the kings of each salad. Or the queens?!