Mediterranean Quinoa Salad
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Calories
310 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Quinoa Salad
Description
Mediterranean Quinoa Salad combines quinoa cooked with salt and cooled, tossed with peppery arugula, protein-rich garbanzo beans, sweet roasted red peppers, the briny flavor of Kalamata olives, and tangy feta cheese. The dressing is a simple vinaigrette mixing extra virgin olive oil, balsamic vinegar, pressed garlic, and dried herbs like basil and thyme, seasoned with kosher salt and freshly ground black pepper. Once combined, this salad delivers a blend of fresh, nutty, and savory components with a slight acidity from the vinegar.
The salad is intended to be served at room temperature, making it suitable for picnic or potluck dishes. It highlights Mediterranean ingredients and can be prepared ahead by cooking and cooling the quinoa plus prepping toppings separately to preserve the arugula’s crispness. Tossing everything just before serving helps maintain freshness and texture.
To keep the salad vibrant, assemble shortly before eating rather than preparing fully in advance, as the arugula wilts if mixed too early with the dressing and wet ingredients. Storing components separately also aids in preserving texture and flavor balance.
Ingredients
- 1 ½ cups quinoa dry
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic pressed, cloves
- ½ teaspoon basil minced, dry
- ½ teaspoon thyme crushed between your fingers, dried
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3 cups arugula
- 1 15 ounce garbanzo beans drained, canned
- 1 roasted red bell peppers drained and chopped, small jar
- ¼ cup kalamata olives , pitted and roughly chopped
- ¼ cup feta cheese crumbled
Instructions
- Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
- Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
- To a large serving bowl, add the quinoa, arugula, garbanzo beans, roasted red peppers, Kalamata olives, and feta cheese.
- Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.
Notes
- Cook quinoa ahead of time and store separately for easy salad assembly later.
- Keep arugula and other fresh ingredients separate until ready to combine to avoid wilting.
- Serve the salad at room temperature to best appreciate the flavors and textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 4mg | 1% |
| Sodium | 425mg | 18% |
| Potassium | 299mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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