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Mediterranean Quinoa Salad

A big bowl of cooked quinoa tossed with tomatoes, cucumbers, arugula, olives, feta and fresh herbs, dressed with garlicky Italian dressing and topped with roasted chickpeas. It keeps well and eats equally as a packed lunch or a dinner side.

Serves 6 · 140 min · salad · Mediterranean · vegetarian

Ingredients

  • 3 cup cooked quinoa
  • 1 cup sun-dried tomatoes, or roast fresh tomatoes at 250°F for about 2 hours
  • 2 cup arugula
  • 1 cup Persian cucumber, sliced
  • 1 cup basil and mint, mixed
  • ¾ cup feta cheese, crumbled
  • ¾ cup Kalamata olives, pitted and sliced
  • ½ cup red onion, diced
  • ¼ cup pine nuts, toasted
  • 1 recipe Italian dressing
  • 2 clove garlic, grated, added to the dressing
  • ½ teaspoon sea salt
  • black pepper, freshly ground, to taste
  • red pepper flakes, to taste
  • 1 cup roasted chickpeas

Method

  1. In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, herbs, feta, olives, onion, and pine nuts.
  2. Toss to combine, then drizzle with the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes. Top with the roasted chickpeas and serve.

Notes

For speedy assembly, roast the tomatoes in advance. Household note: use sundried tomatoes, or roast tomatoes at 250° for about 2 hours.