Pro tip…
Mediterranean Quinoa Salad
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.
Servings: 4 -6 servings
Ingredients
Salad
- 2/3 cup dry quinoa or just over 3 cups cooked quinoa
- 1 15 oz can chickpeas drained and rinsed
- 1/2 cup roasted red bell pepper from a jar drained and chopped
- 1/2 cup pitted kalamata olives sliced (I cut in half)
- 1/2 cup crumbled feta cheese
- 1/2 cup red onion finely chopped
- 1/4 cup basil cut thinly
- 2-3 cups arugula according to taste, start with 2 cups
Herbed Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 garlic clove minced
- 1/2 teaspoon dry basil
- 1/2 teaspoon dried thyme
- kosher salt to taste I used about 1/4 teaspoon
- ground black pepper to taste I used 1/4 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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!