Mediterranean Quinoa Salad

Bring a taste of the Mediterranean to your table with this fresh and flavorful quinoa salad. It’s loaded with vibrant herbs, crisp vegetables, and tangy feta, all tossed in a bright dressing that ties everything together. Perfect as a wholesome main dish or a colorful side, it’s a feel-good recipe you’ll want to make again and again.

YIELD: 6 servings | PREP: 20 mins | COOK: 20 mins

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

Directions

  1. In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and pine nuts.
  2. 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, adding more dressing as desired. Top with the roasted chickpeas and serve.

Notes

  • 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.