Quinoa Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course, Salad
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Cuisine
Mediterranean, American
Quinoa Salad
Description
The Quinoa Salad features cooked quinoa combined with roasted tomatoes that add a concentrated sweetness and depth. Fresh arugula, sliced cucumbers, basil, and mint leaves introduce herbaceous notes alongside the peppery greens. Crumbled feta cheese and sliced kalamata olives provide creamy and briny accents balanced by the slight sharpness of diced red onion. Toasted pine nuts add crunch. The salad is tossed with an Italian dressing enhanced with fresh grated garlic, and finished with roasted chickpeas on top for additional texture and protein.
This salad is best served chilled or at room temperature and works well as a vegetarian main dish or side dish with proteins. The combination of fresh vegetables, herbs, and tangy cheese creates a layered flavor profile with refreshing and savory elements.
For convenience, cooked quinoa and roasted tomatoes can be prepared up to three days ahead and refrigerated. Omission of the cheese accommodates a vegan version of this salad.
Ingredients
- 3 cups quinoa cooked
- 1 recipe tomato roasted
- 2 cups arugula
- 1 cup Persian cucumber sliced
- 1 cup basil leaves fresh, mixed
- 1 cup mint leaves fresh, mixed
- ¾ cup feta cheese crumbled
- ¾ cup kalamata olives pitted and sliced
- ½ cup red onion diced
- ⅓ cup pine nuts toasted
- 1 recipe Italian dressing plus 2 additional garlic cloves, grated
- ½ teaspoon salt sea salt
- black pepper freshly ground
- red pepper flakes
- 1 cup chickpeas roasted
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
- Prepare cooked quinoa and roasted tomatoes up to three days in advance and store in the refrigerator.
- To make the salad vegan, omit the feta cheese.
User Reviews
Overall Rating
5
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