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Mediterranean Quinoa Salad (w/ Lemon-Herb Vinaigrette)


  • Author: Naomi
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 people 1x

Description

This delicious vegetarian salad is great for an easy lunch or dinner. It includes things like sundried tomatoes, artichoke hearts and Kalamata olives, which make for the perfect bite. This recipe also features an easy and healthy vinaigrette that takes just minutes to make.


Ingredients

Units Scale
  • 1 5 oz box Organic Baby Arugula
  • 1/2 cup Ancient Harvest Traditional Quinoa, cooked
  • 1 can Garbanzo Beans, drained and washed (use about 1/2 cup)
  • 1 English Cucumber, sliced
  • 1/4 cup California Sun Dry Sun-dried Tomatoes, Julienne Cut with Herbs, drained and patted dry
  • 1/2 cup Reese Quartered Marinated Artichoke Hearts, drained and patted dry, roughly chopped
  • 16 Mezzetta Kalamata Olives (4 per person)
  • Optional: Feta Cheese, for sprinkling
  • LEMON-HERB VINAIGRETTE:
  • 1/4 cup Extra Virgin Olive Oil (good quality)
  • 1/2 large Lemon, freshly squeezed juice
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 tsp Himalayan Pink Salt
  • 1 Garlic Clove, minced
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Rosemary
  • 1/4 tsp Dried Parsley

Instructions

  1. Cook the quinoa: Add 1/2 cup quinoa + 1 cup water to a small pot and cook according to package directions.
  2. Prep the veggies: While the quinoa cooks, prep all the other ingredients and set aside.
  3. Make the vinaigrette: Rub the herbs in between your fingers to release the oils and mellow the herbs. Add all the ingredients to a mason jar or a jar with a tight fitting lid. Shake until well combined. Set aside.
  4. Assemble the salad: Toss all the salad components into one large serving bowl, minus the dressing, or divide up into four small individual bowls.
  5. Serve: Drizzle the salad dressing over top right before serving.

Notes

  • Prep Time: The prep time is included in the cook time. 
  • Quinoa: A serving size is 1/4 cup of dry quinoa. So, for a family of four, that is a total of 1 cup. However, if that is too much, just cut it by half. (FYI: I do cut it in half in the recipe).
  • Greens: I use arugula, but you can use spinach or a combo of the two as well.
  • Tomatoes: Either sundried tomatoes or mini fresh tomatoes will work here. I love the taste and texture of the sundried though.
  • Vinaigrette: This dressing can be prepared in advance. If so, remove from the fridge and let it sit out on the counter for awhile before using. This just allows it to come to room temperature, which makes it easier to mix up again.
  • Category: Main Course, Salad, Side Dish
  • Cuisine: Mediterranean

Keywords: Easy Lunch Recipes, Healthy Lunch, Main Dish, Mediterranean, Salad Recipes, Side Dish, Vegetarian

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