Quinoa Salad
Serves 6
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.
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, 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
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.