Description
This Quinoa Salad is a fresh and flavorful dish packed with nutrients and vibrant colors. Perfect for a light lunch or as a side dish for dinner, this salad is easy to make and can even be prepared ahead of time.
Ingredients
Units
Scale
Main 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
Additional Ingredients:
- 3/4 cup crumbled feta cheese
- 3/4 cup kalamata olives, pitted and sliced
- 1/2 cup diced red onion
- 1/3 cup toasted pine nuts
- 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes
- 1 cup roasted chickpeas
Instructions
- Combine Ingredients: In a large bowl, mix quinoa, roasted tomatoes, arugula, cucumbers, basil, mint, feta, olives, onion, and pine nuts.
- Toss with Dressing: Drizzle half of the dressing, salt, pepper, and red pepper flakes. Toss well.
- Adjust Seasoning: Taste and adjust seasoning, adding more dressing if needed. Top with roasted chickpeas before serving.
Notes
- The quinoa and roasted tomatoes can be prepared up to 3 days in advance.
- To make this recipe vegan, simply omit the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
