Description
This Mediterranean-inspired quinoa salad combines smoky roasted tomatoes, fresh greens, and aromatic herbs with a zesty dressing. A protein-packed option that’s customizable and perfect for any meal, it balances flavor and nutrition with crispy pine nuts and briny olives.
Ingredients
3 cups cooked quinoa
1 recipe roasted tomatoes (see ingredients)
2 cups arugula
1 cup Persian cucumbers
1 cup mixed basil and mint leaves
¾ cup crumbled feta cheese
¾ cup Kalamata olives
½ cup sliced red onion
⅓ cup toasted pine nuts
½ recipe Italian dressing
½ teaspoon sea salt
Black pepper to taste
Garlic cloves for roasted tomatoes and dressing
Thyme for roasted tomatoes
Olive oil for roasted tomatoes
Instructions
Toast pine nuts in dry skillet over medium heat until golden (3-4 minutes)
Roast halved cherry tomatoes with olive oil, salt, pepper, thyme, and garlic at 400°F (200°C) until caramelized (25-30 minutes)
Soak sliced red onion in vinegar for 15 minutes to reduce sharpness
Combine cooked quinoa with arugula, cucumbers, fresh herbs, crumbled feta, and Kalamata olives in a large bowl
Drizzle with Italian dressing and tossed garlic
Season with sea salt and freshly ground black pepper
Top with toasted pine nuts before serving
Notes
Use tri-color quinoa for a vibrant twist
Substitute arugula with mizuna or spinach if unavailable
Replace Persian cucumbers with English cucumbers in a pinch
Try vegan cheese alternative for a meat-free version
Adjust feta salt content by reducing sea salt if needed
- Prep Time: 15
- Cook Time: 50
- Category: LUNCH
- Method: Roasting and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 1650mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 35mg