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Quinoa salad with chickpeas, tomatoes and feta

An everyday dish for 2, ready in 30 minutes, around $2.33 a serving. People actually plan it with Popotam, and it's in season in October.

30mintotal
≈ $2.33a serving
582kcalper serving
24gof protein
VegetarianIn season in OctoberFreezes well
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Quinoa salad with chickpeas, tomatoes and feta, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Rinse the quinoa

    Put the 130 g of quinoa in the fine-mesh strainer and rinse it under cold water, stirring with your hand. Keep going until the water runs clear, to get rid of the bitterness.

  2. Cook the quinoa

    Pour the quinoa into the saucepan with about 260 ml of water (2 parts water to 1 part quinoa) and a pinch of salt. Bring to a boil, cover, turn down to low and cook for 12 min, then let it rest for 5 min with the lid on, off the heat.

    Tip · Measure the water carefully and don't lift the lid while it cooks, otherwise the quinoa stays hard or sticks. The grains are done when you can see a little white ring coming loose.

  3. Cool the quinoa

    Fluff the quinoa with a fork and spread it out on the large platter. Let it cool for about 10 min while you prep the rest.

  4. Prep the veggies

    Drain and rinse the chickpeas. Dice the 2 tomatoes and finely slice the small red onion.

  5. Crumble the feta

    Cut or crumble the 100 g of feta into small cubes on the cutting board.

  6. Make the vinaigrette

    In the small bowl, mix 1 tbsp of olive oil, 0.5 tbsp of balsamic vinegar, the pepper and a pinch of salt. Whisk with a fork.

  7. Toss the salad

    In the mixing bowl, combine the cooled quinoa, chickpeas, tomatoes and onion. Pour on the vinaigrette, toss, then gently add the feta.

    Tip · Add the feta last and stir gently so it doesn't get mashed into the salad. Taste before adding more salt, since feta is already salty.
And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 582 kcal. 40% comes from carbs, 16% from protein and 39% from fat.

58 gCarbs
24 gProtein
26 gFat
Per serving (the dish for 2, divided by 2)
Energy582 kcal
Protein23.6 g
Carbs58.1 g
of which sugars6.4 g
Fat25.5 g
of which saturated fat10.2 g
Fiber11.8 g
Salt1.8 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.33 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.66for 2 people
≈ $2.33a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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