mediterranean quinoa salad

With roasted sweet potato, fluffy quinoa, arugula, crumbled feta, and a quick hummus dressing, this warm Sweet Potato Salad recipe is a hearty side salad for serving up on any occasion.

Sweet Potato Salad with Quinoa and Hummus Dressing

sweet potatoes (can sub butternut squash

Tbsp olive oil (30 mL)

quinoa (90 g)

arugula (50 g)

feta cheese (cubed

raisins (75 g)

onion

mint

red pepper flakes

hummus (100 g)

lemon juice (5 mL)

water (5 to 10 mL)

Roast: Preheat oven to 425°F (218°C). Peel and cube sweet potato. Spread onto a parchment-lined baking sheet and drizzle with oil, tossing to evenly coat. Bake for 20 to 30 minutes, until fork-tender.

Quinoa: Bring 1 cup of water to a boil then add quinoa. Cover and cook for 10 to 12 minutes, or until water is absorbed and quinoa is tender.

Dressing: Stir together hummus, lemon juice and water, and more water as needed to reach a thick sauce consistency.

Assemble: Right before serving, toss together all salad ingredients. Drizzle with dressing and serve immediately.

You&#39;ll love this flavor-packed Mediterranean quinoa salad with feta, fresh vegetables, and salty olives. Enjoy this quinoa salad as a side next to your favorite entree or as a hearty lunch. It&#39;s a simple and healthy small batch vegetarian recipe.

Small Batch Mediterranean Quinoa Salad

quinoa

spinach leaves (, finely chopped)

red onions

sun-dried tomatoes (, chopped)

kalamata olives (, sliced)

feta cheese

pine nuts

olive oil

balsamic vinegar

basil

black pepper

Pour quinoa to a fine mesh strainer, then rinse under cool water for 30 seconds to 1 minute. If you do not have a mesh strainer, add the quinoa to a bowl and cover it with cool water. Move the quinoa around in the bowl, then drain the water and repeat.

To cook the quinoa, bring 1 cup of water to a boil in a 1-quart pot. Add the rinsed quinoa and return to a boil. Cover and reduce heat to medium-low and simmer until water is absorbed, about 10 to 12 minutes. Remove from heat, fluff, cover, and let stand for 10 minutes. Remove the cover and transfer quinoa to a medium-sized bowl to cool.

Cook the quinoa

Add the chopped spinach, onions, sun-dried tomatoes, kalamata olives, feta, and pine nuts to the bowl. Stir to combine.

In a separate small bowl, whisk together the olive oil, balsamic vinegar, dried basil, and pepper. Pour over the spinach and quinoa salad and toss.

Assemble the salad

Dressed in garlic vinaigrette, this roasted tomato chickpea quinoa salad with arugula is both a hearty salad and side dish in one recipe.

Roasted Tomato Chickpea Quinoa Salad

For quinoa salad

cherry or grape tomatoes, halved

chickpeas

salt

water

scallions, thinly sliced

baby arugula

For vinaigrette

garlic clove,

white wine vinegar

Preheat the oven to 400 degrees F. On a sheet pan, toss the tomatoes and chickpeas with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the tomatoes and chickpeas across the pan with the tomatoes cut side up. Roast for 25-30 minutes until the chickpeas are golden and crisp and the tomatoes are wrinkled, but still juicy in the center.

While the tomatoes and chickpeas are roasting, make the quinoa on the stove. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce the heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork.

In a small bowl, make the vinaigrette. Whisk together the garlic, vinegar, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Combine the tomatoes, chickpeas, quinoa, scallions and arugula in a large bowl.

Fresh and flavorful Mediterranean Quinoa Salad is protein packed made with diced cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, lemon and Feta cheese.

Mediterranean Quinoa Salad

red onion (diced)

lemon (squeezed,

kalamata olives (pitted and sliced)

tbsp extra virgin olive oil

cucumber

cherry tomatoes (quartered)

feta

salt and fresh pepper (to taste)

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.

Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all the vegetables.

Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.

Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.

Taste for salt and adjust as needed, add more lemon juice if needed.

https://www.youtube.com/watch?v=eVaeI7KPgy0

Mediterranean Quinoa Salad is fresh and flavorful salad! Great to make ahead for lunch for the week.
 
5 Freestyle Points • 145.5 Calories
https://www.skinnytaste.com/mediterranean-quinoa-salad/

This Quinoa Chickpea Salad is made with an abundance of herbs, colorful vegetables, beans, and quinoa. It’s a must at any summer picnic, barbecue, or potluck, and is even delicious on its own for Mediterranean-inspired meal prep. A quick and healthy 30-minute recipe!

Quinoa Chickpea Salad

tomatoes

carrots

bell pepper

red onion

cilantro

lemon juice

garlic

salt and pepper

oregano

Cook quinoa according to package instructions. You should end up with about 2 cups of cooked quinoa.

Drain and rinse chickpeas. Set aside

Meanwhile chop all the veggies as small as you can. Tiny little pieces is idea here!

In a small bowl whisk lemon juice, oil, minced garlic, salt, pepper and oregano.

Combine quinoa, chickpeas and veggies in a big bowl. Toss with dressing and serve. Option to top salad with feta cheese

Quinoa is a fine, protein-rich grain that keeps you full until your next meal, which makes this veggie quinoa salad a wonderful lunchbox filler.

Authentic Mediterranean Quinoa salad with Feta cheese.

oregano leaves

olive oil (extra virgin)

pepper

cherry tomatoes

avocado (- diced)

tbsp red onion (- minced)

parsley

Rinse the quinoa, immerse it in boiling water and add salt. Cook the quinoa for 15 or 20 minutes /depending on your taste, drain and rinse it in cold water.

Take a salad bowl and add the previously chopped avocado, lemon juice, the herbs, and mix it well.

Take the cherry tomatoes and cut them in two, add a cup of sliced red onion, rinsed under cold water in a sieve, and cut the feta into small cubes.

In a large bowl, toss together quinoa, avocados with lemon, cherry tomatoes, feta, red onion, extra virgin olive oil. Mix well.

This Mediterranean Quinoa Salad is made with fresh herbs and vegetables and topped with a lemon dressing for a refreshing and hearty summertime salad.

quinoa, (uncooked)

Italian parsley, (chopped)

cucumber, (chopped)

cherry tomatoes, (halved)

red onion, (thinly sliced)

Kalamata olives, (pitted and halved)

avocado, (cubed)

juice of 1 large lemon

maple syrup

Cook the quinoa according to packaged instructions.

While the quinoa is cooking, chop the parsley, cucumber, tomatoes, onions, and olives.

Combine the ingredients for the Lemon Pepper Dressing and set aside.

Once quinoa is done, remove from heat and allow it to cool for 30 minutes. Once cool, mix with prepared vegetables and toss with lemon pepper dressing. Refrigerate until ready to use.

The best Mediterranean Quinoa Salad Recipe packed with protein, fiber and flavor. It&#39;s perfect for make ahead lunches, healthy sides, or potlucks.

Mediterranean Quinoa Salad Recipe

quinoa (dry)

tomato (chopped)

large bell pepper (chopped)

avocado (chopped)

red onion (minced)

parsley or cilantro (finely chopped)

feta cheese (crumbled)

Kalamata olives (pitted)

lemon

tbsp cumin (ground)

tsp salt

black pepper (to taste)

In a medium pot, add 1 cup quinoa, 1 1/2 cups cold water and a pinch of salt. Cover, bring to a boil, reduce heat to low and cook for 12 minutes. Let it stand for 5-10 minutes covered.

In the meantime, in a large salad bowl, add tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, oil, cumin, salt and pepper.

Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.

This quinoa chickpea salad recipe is packed with nutritious quinoa, chickpeas and almonds in a bright lemon dressing. Filling and tasty!

scallions ((about 2 bunches, hairy ends removed))

extra-virgin olive oil (plus 2 tablespoons, divided)

kosher salt, (divided)

black pepper (divided)

lemon juice (about 1 small lemon)

Dijon mustard

reduced sodium chickpeas ((15 ounces) rinsed and drained)

almonds

red onion (finely diced)

Italian flat leaf parsley, (chopped)

Preheat

Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.

Cover

Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions&#039; harsh bite).

Cook

Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.

Bake

Line a 9x13 inch rimmed baking sheet with aluminum foil, parchment paper, or a silpat mat. Place the scallions in the center and toss with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer. Bake for 10-12 minutes, until scallions are lightly charred.

Pulse

Transfer the scallions to a food processor. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.

Pour

With food processor running, slowly pour the remaining 1/3 cup olive oil through the feed tube, and blend until relatively smooth and emulsified.

Toss

While the quinoa is still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.

Drain the red onions, then add them to the quinoa. Add chickpeas, almonds, and parsley. Toss until combined. Serve immediately or refrigerate until ready to serve.

I made this into a meal.  I placed the salad over lettuce and added strips of pork loin from last night.  I also roasted the chickpeas with oregano, evoo a little paprika with salt and pepper.  (My husband isn’t a big fan of chickpeas)

It was very tasty.   I’ll be making this again.

I made this last night and I love it. I actually doubled the recipe. Instead of using 1/2 cup of uncooked quinoa, I used one cup and doubled everything. I’m glad I did because it’s so good. I didn’t want to run out too quickly.  I had a big bowl for breakfast too. I didn’t have enough lemon, but it was still delicious. The grocery store didn’t have any organic lemons 🍋 so I only bought one regular lemon.  (I always try to use everything organic).

This is my favorite Quinoa recipe ever!!! I make a ton of Quinoa salads for lunch and this is by far my favorite. So filling. So easy to make and doesn't require a lot of time. The textures and flavors are just incredible.

I make this salad weekly! Sometimes I’ll add shredded chicken to my portion.

Making it today for a Women’s Club potluck.

This was so good!!! Will be making it again and again this summer.

Wow!  This is so good!  Those roasted scallions are amazing!  Thank you again for a wonderful healthy recipe!

This was amazingly delicious! I served it last night at our first post-pandemic get-together with close friends and they all loved it. Very little was left over, and I'm eating it now. I was proud to serve something that was not only so scruptious, but nutritious as well. You can be sure I'll be serving this again and again for future gatherings.

This Mediterranean quinoa salad is a fresh, protein-packed meal with a flavorful chickpea marinade that adds depth, fiber, and meal prep power for healthy lunches all week.

Mediterranean Quinoa Salad (Life-changing Marinade)

quinoa (about 3 cups cooked)

vegetable broth (or water + ⅓ teaspoon salt)

cherry tomatoes (halved)

cucumber (diced)

corn kernels

olives (halved)

½ red onion (chopped)

parsley (chopped)

avocado (diced)

extra virgin olive oil

red wine vinegar (or lemon juice)

Dijon mustard (or yellow mustard)

honey (or maple syrup)

Cook the Quinoa

Cook the Quinoa: Rinse and drain 1 cup uncooked quinoa to remove any bitterness. Add it to a pot with 1½ cups vegetable broth or water and ⅓ teaspoon of salt. Bring to a simmer, cover, and cook for about 10 to 15 minutes, until the liquid is absorbed. Fluff with a fork and set aside to cool.

Marinate the Chickpeas

Marinate the Chickpeas: Whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon  honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper in a bowl. Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them marinate for about 10 minutes while you chop the veggies.

Prep the Veggies

Prep the Veggies: Chop 2 cups cherry tomatoes, 1½ cups cucumber, ¾ cups corn kernels, ¾ cups olives, ½ red onion, ⅓ cup parsley, and 1 ripe avocado, and add them to a large bowl. If you’re making the salad ahead, add the avocado right before serving to keep it fresh.

Combine and Serve

Combine and Serve: Add the cooled quinoa and marinated chickpeas to the veggies. Toss gently, taste, and adjust with more lemon juice, salt, or pepper. Serve right away or refrigerate for later.

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