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If you’re here for the salad, read on!
This Mediterranean Quinoa Salad is one of our favorite go-to salads.
Gluten-free and vegetarian, it’s made with pantry staples, comes together quickly and is delicious!
It’s also perfect to keep in the fridge to grab for lunch or as a side dish, and if you’ve followed me awhile, you know I love keeping the fridge stocked with healthy salads we can easily grab for lunch!
Having healthy dishes in the refrigerator makes it so much easier to eat well and stay energized when we are either racing around and have little time for lunch, or when we become suddenly ravenous!
And this Mediterranean Quinoa Salad is fresh, savory and packed with all the Mediterranean flavors my husband and I love so much!
It was inspired by one I made from Foodie Crush last year. I made it so often, I started tweaking it and making adaptations for our tastes and preferences.
The best part is that it is made with pantry staples and items we always have in our fridge so we can whip it up any time!
The details ….
It’s quinoa, arugula, chickpeas, finely chopped roasted red peppers, kalamata olives, red onions, crumbled feta, and lots of fresh basil, tossed in a Herbed Balsamic Vinaigrette with basil and thyme.
Real, whole foods and simple ingredients that come together in one delicious salad!
The Herbed Balsamic Vinaigrette is just 7 ingredients straight from the pantry whisked together… Olive oil, balsamic vinegar, dried basil, dried thyme, salt, pepper and a clove of garlic.
And the salad is really pretty because of the vibrant colors of the ingredients so it looks great on a table if serving at a party or brunch.
When I make this salad for meal prep (as opposed to serving at a brunch or lunch), to keep it fresh through the week, I like to mix the quinoa, veggies and vinaigrette together and keep the arugula separate until we’re actually eating so that it doesn’t wilt.
That way it always tastes super fresh!
Hope you love it as much as we do!
Scroll down for the recipe and leave a comment if you try.