Nursing Jurisprudence Exam Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A refreshing, protein-packed salad with quinoa, chickpeas, and citrus dressing. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, chickpeas, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 can (15 oz), drained chickpeas
• 1 medium cucumber
• 1/4 cup red onion
• 1/4 cup fresh mint
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then cook in 2 cups water for 15 minutes until fluffy and water is absorbed. Let cool completely.
2. Step 2: Chop 1 medium cucumber and 1/4 cup red onion. Finely chop 1/4 cup fresh mint.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dijon mustard, 1/4 tsp salt, and 1/4 tsp pepper.
4. Step 4: In a large bowl, combine cooled quinoa, 1 can drained chickpeas, chopped cucumber, red onion, and mint. Pour dressing over and toss gently until evenly coated.