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Mediterranean Quinoa Salad (w/ Lemon-Herb Vinaigrette)

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by Naomi Cook, A Life Delicious • Published on
Food

This blog first appeared in A Life Delicious.

Recipe Features:

  • Salad packed with Mediterranean flare
  • Is a great vegetarian option
  • Is rich in protein
  • A healthy, homemade lemon-herb vinaigrette
  • You can enjoy this salad as a main dish or side salad

 

Health Benefits Of This Mediterranean Salad:

Did you know???

  • Arugula – Is rich in antioxidants.
  • Quinoa – This carbohydrate is rich in protein, fiber, B vitamins and minerals. Quinoa is a great plant-based protein option for vegetarians and vegans.
  • Garbanzo Beans – These beans add extra protein and fiber.
  • Extra Virgin Olive Oil – Is a healthy fat.

 

Ingredient Notes For This Quinoa Salad:

  • Prep – You can cook the quinoa in advance, then prep all the other ingredients and store them in individual containers until you’re ready to assemble. (If you are interested, below the recipe card, I share a link to my favorite glass containers).
  • Quinoa – A serving size is 1/4 cup of dry quinoa. So, for a family of four, that is a total of 1 cup. However, if that is too much, just cut it by half. (FYI: I do cut it in half in my recipe card).
  • Greens – I use arugula, but you can use spinach or a combo of the two as well.
  • Tomatoes – Either sundried tomatoes or mini fresh tomatoes will work here. I love the taste and texture of the sundried though.
  • Kalamata Olives – I use these olives because of their nice briny bite.
  • Dried Thyme & Rosemary – These herbs provide great earthiness and flavor to the dressing, and pair so well together. Please don’t skip this part.
    • Pro Tip: Rub these herbs in between your fingers to release the oils and mellow the herbs.
  • Vinaigrette – This dressing can be prepared in advance. If so, remove from the fridge and let it sit out on the counter for awhile before using. This just allows it to come to room temperature, which makes it easier to mix up again.

 

Additional Things You May Want To Look For:

  • The brands, that I mention below, of sundried tomatoes and artichoke hearts are very clean brands. They don’t include any inflammatory oils, natural flavors or any preservatives. And, when it comes to the Kalamata olives, be sure there are no dyes included along with any of the things just mentioned. Lastly, when it comes to the beans, you want to look for beans that contain just water and salt. (All these little things add up to big things and, avoiding the bad makes for a happy, healthy gut).

 

This Mediterranean Quinoa Salad is hearty, yet light and delicious and I just love it! I hope you love it too!

And, for more salad recipes, please give these a try:

Mediterranean Quinoa Salad (w/ Lemon-Herb Vinaigrette)

This delicious vegetarian salad is great for an easy lunch or dinner. It includes things like sundried tomatoes, artichoke hearts and Kalamata olives, which make for the perfect bite. And, bonus, these ingredients don’t include any inflammatory oils, natural flavors or any preservatives – your gut will thank you. This recipe also features an easy and healthy vinaigrette that takes just minutes to make.

INGREDIENTS

  • 1 5 oz box Baby Arugula
  • 1/2 cup Ancient Harvest Traditional Quinoa, cooked
  • 1 can Garbanzo Beans, drained and washed (use about 1/2 cup)
  • 1 English Cucumber, sliced
  • 1/4 cup Bella Sun Luci Sun Dried Tomatoes, Julienne Cut with Italian Herbs, drained and patted dry
  • 1/2 cup Cara Mia Artichoke Hearts in Water, drained and patted dry, roughly chopped
  • 16 Kalamata Olives (4 per person)
  • Optional: Feta Cheese, for sprinkling
  • LEMON-HERB VINAIGRETTE:
  • 1/4 cup Extra Virgin Olive Oil (good quality)
  • 1/2 large Lemon, freshly squeezed juice
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 tsp Himalayan Pink Salt
  • 1 Garlic Clove, minced
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Rosemary
  • 1/4 tsp Dried Parsley

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INSTRUCTIONS

  1. Cook the quinoa: Add 1/2 cup quinoa + 1 cup water to a small pot and cook according to package directions.
  2. Prep the veggies: While the quinoa cooks, prep all the other ingredients and set aside.
  3. Make the vinaigrette: Rub the herbs in between your fingers to release the oils and mellow the herbs. Add all the ingredients to a mason jar or a jar with a tight fitting lid. Shake until well combined. Set aside.
  4. Assemble the salad: Toss all the salad components into one large serving bowl, minus the dressing, or divide up into four small individual bowls.
  5. Serve: Drizzle the salad dressing over top right before serving.

 

NOTES

  • If possible, use all organic ingredients.
  • Prep Time: The prep time is included in the cook time.
  • Quinoa: A serving size is 1/4 cup of dry quinoa. So, for a family of four, that is a total of 1 cup. However, if that is too much, just cut it by half. (FYI: I do cut it in half in the recipe).
  • Greens: I use arugula, but you can use spinach or a combo of the two as well.
  • Tomatoes: Either sundried tomatoes or mini fresh tomatoes will work here. I love the taste and texture of the sundried though.
  • Vinaigrette: This dressing can be prepared in advance. If so, remove from the fridge and let it sit out on the counter for awhile before using. This just allows it to come to room temperature, which makes it easier to mix up again.
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