Description
Say hello to your new favorite showstopper! This Mediterranean Quinoa Salad is packed with vibrant veggies, creamy feta, roasted chickpeas, fresh herbs, and garlicky zing—tossed with fluffy quinoa and crowned with toasted pine nuts. It’s fresh, hearty, and totally potluck-approved. Whether you’re feeding a crowd or meal-prepping sunshine for the week, this salad is the ultimate flavor party you’ll want to RSVP to every time.
Ingredients
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5 cups cooked quinoa (cooled)
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3 pints cherry tomatoes (roasted)
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3⅓ cups arugula
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1⅔ cups Persian cucumbers, sliced
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1¼ cups crumbled feta
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1¼ cups sliced Kalamata olives
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1⅔ cups roasted chickpeas
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1⅔ cups fresh basil + mint (torn)
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¾ cup diced red onion (soaked 10 mins)
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½ cup toasted pine nuts
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3 garlic cloves, grated
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1½ recipes Italian dressing
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¾ tsp sea salt + black pepper + red pepper flakes, to taste
Instructions
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Prep first: Cool quinoa. Roast tomatoes and chickpeas (400°F for 20–25 mins). Slice veggies and herbs. Grate garlic into dressing.
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Toss the base: In a large bowl, combine quinoa, roasted tomatoes (with juices!), arugula, cucumbers, onions, olives, chickpeas, and herbs. Mix gently.
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Dress it up: Pour in dressing, toss well to coat.
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Finish strong: Fold in feta and pine nuts gently. Taste and season with salt, pepper, and a pinch of red pepper flakes.
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Serve or store: Garnish with extra herbs and enjoy chilled or room temp. Keeps 3–4 days in the fridge.
- Prep Time: 25 mins
- Cook Time: 25 mins
Nutrition
- Calories: 320 kcal per serving
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g