Description
A vibrant and nutritious Quinoa Salad featuring a mix of fresh arugula, Persian cucumbers, aromatic herbs, tangy feta, and kalamata olives, all tossed with a flavorful Italian dressing and topped with crunchy roasted chickpeas and pine nuts. Perfect as a light lunch or a side dish, this salad combines wholesome ingredients for a satisfying meal.
Ingredients
Salad 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
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
- 1 cup roasted chickpeas
Dressing
- 1 recipe Italian Dressing
- 2 additional garlic cloves, grated
Instructions
- Prepare the salad base: In a large bowl, combine the cooked quinoa, roasted tomatoes, arugula, sliced Persian cucumbers, mixed basil and mint leaves, crumbled feta cheese, kalamata olives, diced red onion, and toasted pine nuts, mixing all ingredients evenly.
- Add dressing and seasoning: Drizzle half of the Italian dressing, enhanced with the grated garlic cloves, over the salad mixture. Toss thoroughly to ensure all components are coated evenly.
- Season to taste: Sprinkle the sea salt, freshly ground black pepper, and a few pinches of red pepper flakes over the salad. Toss again to distribute seasoning evenly throughout the salad.
- Adjust flavors: Taste the salad and, if desired, add more Italian dressing to enhance flavor, tossing again to combine.
- Finish and serve: Top the salad with the roasted chickpeas for added crunch and protein. Serve immediately or chill briefly before serving for a refreshing salad experience.
Notes
- The quinoa and roasted tomatoes can be prepared up to 3 days in advance and stored in the refrigerator until ready to use.
- To make this recipe vegan, simply omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
