Quinoa Salad

Name: Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving
Ingredients: 3 cups cooked quinoa; 1 recipe Roasted Tomatoes; 2 cups arugula; 1 cup sliced Persian cucumbers; 1 cup mixed fresh basil and mint leaves; ¾ cup crumbled Feta cheese; ¾ cup kalamata olives; ½ cup diced red onion; ⅓ cup toasted pine nuts; 1 recipe Italian dressing; ½ teaspoon sea salt; freshly ground black pepper; red pepper flakes; 1 cup roasted chickpeas

User Reviews

5.0

324 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6
Course
Main Course, Salad
Cuisine
Mediterranean, American

Quinoa Salad

Iris Warren

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This Mediterranean quinoa salad recipe is healthy and delicious! Packed with roasted tomatoes, cucumbers, and fresh herbs, it's a perfect meal prep lunch or dinner side dish. For speedy assembly, roast the tomatoes in advance.

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Ingredients

Servings

3 cups cooked quinoa
1 recipe Roasted Tomatoes
2 cups arugula
1 cup sliced Persian cucumbers
1 cup mixed fresh basil and mint leaves
¾ cup crumbled Feta cheese
¾ cup kalamata olives pitted and sliced
½ cup diced red onion
⅓ cup toasted pine nuts
1 recipe Italian dressing plus 2 additional garlic cloves, grated
½ teaspoon sea salt
freshly ground black pepper
red pepper flakes
1 cup roasted chickpeas

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Instructions

In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and pine nuts.
Toss to combine, then drizzle with half the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes and toss again. Season to taste, tossing with more dressing as desired. Top with the roasted chickpeas and serve.

Notes

Note: The quinoa and roasted tomatoes can be made up to 3 days in advance and stored in the fridge until ready to use.
Make this recipe vegan by omitting the cheese.