Mediterranean Quinoa Salad
Ingredients
The salad
-
3
cups
cooked quinoa
-
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
cup
roasted chickpeas
The dressing
-
1
recipe
Italian dressing
-
2
cloves
garlic, grated
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
to taste
red pepper flakes
The roasted tomatoes
-
1
recipe
roasted tomatoes
Instructions
- Cook the quinoa and roast the tomatoes in advance.
- In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil, mint, feta, olives, onion, and pine nuts.
- Toss to combine and drizzle with half the dressing, then toss again.
- Season with salt, pepper, and red pepper flakes, tossing again to combine.
- Adjust seasoning and add more dressing as desired.
- Top with roasted chickpeas and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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