Mediterranean Quinoa Salad
Try this Mediterranean Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 garlic clove minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 cup crumbled feta cheese
- 1/2 cup red onion finely chopped
- 1 1/2 tablespoons balsamic vinegar
- 1 15 oz can chickpeas drained and rinsed
- 2/3 cup dry quinoa (or just over 3 cups cooked quinoa)
- 1/2 cup roasted red bell pepper from a jar drained and chopped
- 1/2 cup pitted kalamata olives sliced (i cut in half)
- 1/4 cup basil cut thinly
- 2-3 cups arugula (according to taste start with 2 cups)
- 1/2 teaspoon dry basil
- kosher salt to taste (i used about 1/4 teaspoon)
- ground black pepper to taste (i used 1/4 teaspoon)
- Carbohydrate 3.15524000284093 g
- Cholesterol 16.6875 mg
- Fat 12.2437943819622 g
- Fiber 0.600350007678172 g
- Protein 2.89783187515306 g
- Saturated Fat 3.93244162595341 g
- Serving Size 1 1 -6 serving (49g)
- Sodium 357.420812626672 mg
- Sugar 2.55488999516276 g
- Trans Fat 0.466015625211847 g
- Calories 133 calories
In a small to medium saucepan, add 1? cups water and quinoa. Bring to a boil, reduce to simmer, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit a few minutes then fluff with fork. Set aside.In a liquid measuring cup or small bowl whisk all ingredients until well combined.In a large bowl add cooked quinoa, all ingredients except arugula and ½ the dressing. Toss to combine. Add more dressing as desired.Toss in arugula when ready to serve.Serve cold or room temperature. Stores well in the refrigerator for several days in a sealed container (especially if you don't add the arugula until ready to eat.
