Quinoa Salad

A refreshing quinoa salad packed with roasted tomatoes, arugula, veggies, and topped with chickpeas.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Mediterranean

Servings servings

Calories 350 kcal

Equipment

large bowl

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
2 cloves garlic, grated
½ teaspoon sea salt
Freshly ground black pepper
Red pepper flakes
1 cup roasted chickpeas

Instructions

In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and pine nuts.
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, tossing with 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.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 44gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Keyword easy recipe, Healthy, meal prep, Quinoa Salad, Summer Dish, vegan