Mediterranean Quinoa Salad
Prep time
Cook time
Total time
This easy to prepare gluten-free and vegetarian salad is perfect as a simple lunch or as a side dish. It's savory, nourishing and delicious! Stores well for several days, especially if you keep the arugula separate and add when ready to eat.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Lunch, Side, Brunch
Cuisine: Gluten-Free, Vegetarian
Serves: 4-6 servings
Ingredients
Salad
- ⅔ cup dry quinoa (or just over 3 cups cooked quinoa)
- 1 15oz can chickpeas, drained and rinsed
- ½ cup roasted red bell pepper from a jar drained and chopped
- ½ cup pitted kalamata olives, sliced (I cut in half)
- ½ cup crumbled feta cheese
- ½ cup red onion, finely chopped
- ¼ cup basil, cut thinly
- 2-3 cups arugula (according to taste, start with 2 cups)
Herbed Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- 1½ tablespoons balsamic vinegar
- 1 garlic clove, minced
- ½ teaspoon dry basil
- ½ teaspoon dried thyme
- kosher salt to taste (I used about ¼ teaspoon)
- ground black pepper to taste (I used ¼ teaspoon)
Instructions
Make Quinoa
- In a small to medium saucepan, add 1⅓ 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.
Herbed Balsamic Vinaigrette
- In a liquid measuring cup or small bowl whisk all ingredients until well combined.
Assemble
- 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.
Made this on a Sunday and my husband and I had salad for work for two days! This is perfect, so filling, we just omit onion due to food intolerances.
Such a great lunch salad! Even without the onion, so many great flavors! Glad you like it too!