Mediterranean Quinoa Salad

spring greens (arugula, spinach, baby kale, chard etc.)

quinoa

Kalamata olives, pitted

sun dried tomatoes, chopped

almonds

feta cheese

olive oil

lemon

Tbsp honey

tsp fresh garlic, minced

Tbsp fresh basil, minced

thyme

oregano

kosher salt and freshly-ground black pepper,

Make the dressing: In a small mixing bowl, whisk together the olive oil, lemon juice and honey until emulsified. Stir in the garlic and herbs. Season with salt and pepper, to taste. Set aside.

Assemble the salad: In a large mixing bowl, combine the cooked quinoa, greens, olives, sun-dried tomatoes, almonds, and feta cheese (if using).

Drizzle with the vinaigrette (there may be some leftover), and gently toss to coat. Season, to taste. Enjoy!

This looks so healthy -- if only I could get my hubby to eat quinoa! Can you suggest another grain that would still fully complement the other flavors?

Yum! I used only 1 tsp honey for less sweet (personal preference), substituted basil for parsley (because it's what I had on hand), and added a bit more olive oil (the lemon I used must have been particularly juicy). I also mixed everything together except the greens and will let that sit in the fridge to marinate the flavors. Though also delicious when freshly made. Will be making this, and variations of this, again.

mediterranean quinoa salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Cost: $15.64 /serving

Author : Fork Knife Swoon

Ingredients

Instructions

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