March 19, 2023

Mediterranean Quinoa Salad

This Mediterranean quinoa salad is healthy, hearty and packed with fresh flavor!  Serve it as the main event or as a side dish. It goes wonderfully with fish or roasted chicken.  The shallot dressing is a simple vinaigrette, but so delicious and brings it all to life.  Leftovers keep well too, so it's a win-win!  

The quinoa can be made in advance and is also great to batch cook so you'll have more on hand to throw into salads all week long.  If you add in the quinoa when it's still warm it makes for a really nice warm hearty winter salad when it's too cold out for salad.

Ingredients

 6 oz bag arugula greens, or spinach leaves
 1 ½ cups cooked quinoa (prepared per package directions)
 1 cup cherry tomatoes, halved
 ½ english cucumber, chopped
 ½ cup unsalted almonds, chopped and lightly toasted
  cup crumbled feta cheese
 2 tbsp fresh mint, chopped
Vinaigrette
  cup extra virgin olive oil
 1 lemon, zested and juiced
 ½ small shallot, diced (about 2 TBSP)
 1 clove garlic, pressed or minced
 1 ½ tsp dijon mustard
 flaky salt and fresh ground pepper

Directions

1

Prepare quinoa per package directions. After cooked, set aside to cool as you prepare the vinaigrette and salad.

2

In a small bowl, start building the vinaigrette. Add the shallot, garlic, lemon juice and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

3

In a large bowl, combine the quinoa, arugula, tomatoes, cucumbers, feta, almonds and mint.
Toss to combine. Drizzle with a 1/4 cup of the vinaigrette and toss again. Sprinkle with some flaky salt and ground pepper, tossing again. Add more vinaigrette as desired.

Any leftover vinaigrette may be kept refrigerated for up to a week.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Category, , , , , DifficultyBeginnerYields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 6 oz bag arugula greens, or spinach leaves
 1 ½ cups cooked quinoa (prepared per package directions)
 1 cup cherry tomatoes, halved
 ½ english cucumber, chopped
 ½ cup unsalted almonds, chopped and lightly toasted
  cup crumbled feta cheese
 2 tbsp fresh mint, chopped
Vinaigrette
  cup extra virgin olive oil
 1 lemon, zested and juiced
 ½ small shallot, diced (about 2 TBSP)
 1 clove garlic, pressed or minced
 1 ½ tsp dijon mustard
 flaky salt and fresh ground pepper

Steps

1

Prepare quinoa per package directions. After cooked, set aside to cool as you prepare the vinaigrette and salad.

2

In a small bowl, start building the vinaigrette. Add the shallot, garlic, lemon juice and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

3

In a large bowl, combine the quinoa, arugula, tomatoes, cucumbers, feta, almonds and mint.
Toss to combine. Drizzle with a 1/4 cup of the vinaigrette and toss again. Sprinkle with some flaky salt and ground pepper, tossing again. Add more vinaigrette as desired.

Any leftover vinaigrette may be kept refrigerated for up to a week.

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