If you’re craving a burst of fresh flavors, this Easy Mediterranean Quinoa Salad with Feta and Lemon Vinaigrette is a perfect choice. It’s a simple yet vibrant dish that combines the nutty goodness of quinoa with the tangy kick of feta cheese and a refreshing lemon vinaigrette. Whether you’re looking for a quick lunch or a light dinner, this salad is a delicious way to enjoy wholesome ingredients in every bite.
Steps
- Cook the quinoa by first rinsing it, then boiling with water, and simmering until the water is absorbed. Let it sit covered for 10 minutes to steam, then fluff with a fork. Prepare it at least an hour ahead to ensure it cools before assembling the salad.
- Roast the cherry or grape tomatoes by placing them in the oven until they’re rich and chewy. Plan ahead for this step, as it takes some time.
- Prepare the dressing by whisking together extra-virgin olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, and herbs in a bowl or jar.
- In a large bowl, mix the cooked quinoa, roasted tomatoes, arugula, sliced cucumbers, herbs, feta cheese, olives, red onion, and pine nuts. Ensure these ingredients are well combined.
- Pour half of the dressing over the salad and toss to coat. Add salt, pepper, and red pepper flakes, then toss again to distribute the seasoning evenly.
- Adjust the taste by adding more dressing if needed. Finally, top the salad with roasted chickpeas and serve.
Ingredients
- 3 cups cooked quinoa
- Roasted tomatoes (recipe as per your preference)
- 2 cups arugula
- 1 cup sliced Persian cucumbers
- 1 cup mixed fresh basil and mint leaves
- ¾ cup crumbled feta cheese
- ¾ cup kalamata olives, pitted and sliced
- ½ cup diced red onion
- ? cup toasted pine nuts
- Italian dressing (recipe as per your preference) plus 2 additional grated garlic cloves
- ½ teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes
- 1 cup roasted chickpeas
FAQ
- Can this quinoa salad be made vegan?
- Yes, you can make this quinoa salad vegan by simply omitting the feta cheese and adding extra olives or roasted tomatoes for enhanced savory flavor.
- What alternative grains can be used instead of quinoa?
- You can substitute quinoa with farro or Israeli couscous. However, keep in mind that the salad will no longer be gluten-free if you make these substitutions.
- How far in advance can I prepare the quinoa and roasted tomatoes?
- Both the quinoa and roasted tomatoes can be prepared up to three days in advance. Store them in airtight containers in the refrigerator until you are ready to assemble the salad.
- What are some variations I can try with this quinoa salad recipe?
- You can swap the dressing for a Greek salad dressing or lemon vinaigrette, use different greens like chopped spinach or massaged kale, or add other vegetables such as roasted broccoli or diced avocado.
- What dishes pair well with this quinoa salad?
- This salad makes a great side dish for summer meals and pairs well with veggie burgers, black bean burgers, portobello mushroom burgers, or BBQ jackfruit sandwiches. It can also be served as a main dish alongside grilled vegetables or sautéed squash.
Tips
- Prepare Ingredients in Advance: Cook the quinoa and roast the tomatoes up to three days ahead. Store them in airtight containers in the fridge to save time when assembling the salad.
- Cool the Quinoa: Ensure the quinoa is at room temperature or cooler before mixing it into the salad. Warm quinoa can wilt the fresh arugula and herbs, affecting the salad’s texture.
- Customize to Taste: Feel free to modify the recipe based on what’s available or your dietary preferences. For example, you can substitute the dressing or swap the arugula for other greens like spinach or kale.
- Store Herbs Separately for Freshness: If you have leftovers, store fresh herbs separately and add them just before serving to maintain their vibrant flavor and texture.
Equipment
- Fine mesh strainer – for rinsing the quinoa.
- Medium saucepan with a tightly fitting lid – for cooking the quinoa.
- Airtight containers – for storing pre-cooked quinoa and roasted tomatoes.
- Whisk – for mixing the dressing.
- Large salad bowl – for tossing the salad together.
