Description
A flavorful and nutritious Quinoa Salad recipe packed with roasted tomatoes, fresh herbs, feta cheese, and a zesty Italian dressing. This salad is hearty enough to be a meal on its own or a delightful side dish for any occasion.
Ingredients
Units
Scale
Quinoa Salad:
- 3 cups cooked quinoa
- 1 recipe Roasted Tomatoes
- 2 cups arugula
- 1 cup sliced Persian cucumbers
- 1 cup mixed fresh basil and mint leaves
- 3/4 cup crumbled feta cheese
- 3/4 cup kalamata olives, pitted and sliced
- 1/2 cup diced red onion
- 1/3 cup toasted pine nuts
- 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes
- 1 cup roasted chickpeas
Instructions
- Combine Ingredients: In a large bowl, mix quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and pine nuts.
- Toss with Dressing: Drizzle half of the Italian dressing over the salad and toss. Season with salt, pepper, and red pepper flakes to taste.
- Finish and Serve: Adjust seasoning as needed, toss with more dressing if desired, top with roasted chickpeas, and serve.
Notes
- The quinoa and roasted tomatoes can be made up to 3 days ahead.
- To make this recipe vegan, simply omit the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
