Mediterranean Quinoa Salad

277

Mediterranean Quinoa Salad

Servings 4
Cook Time 30 minutes

Ingredients

Lemon Vinaigrette:

  • ¼ cup Extra Virgin Olive Oil
  • 3 tbsp Lemon Juice (freshly squeezed)
  • 1 close Garlic (minced)
  • ½ tsp Dijon Mustard
  • ½ tsp Pink Salt
  • ½ tsp Black Pepper

For Salad:

  • 1 cup Quinoa
  • 1 cup Cherry Tomatoes (cut in half)
  • 2 Persian Cucumbers (peeled and cut into small cubes)
  • ¾ cup Kalamata Olives (roughly chopped)
  • 1 can Chickpeas (drained)
  • ½ cup Red Onion (chopped)
  • ½ cup Feta Cheese (crumbled optional)
  • 1 cup Italian Parsley (or 2 cups fresh rocket, washed and rinsed)

Instructions

  • Make the vinaigrette. In a small mason jar, combine the olive oil, lemon juice,garlic, Dijon mustard, salt and pepper. Shake vigorously for 30 seconds to emulsify.
  • Cook quinoa according to packaging and let it cool down. Then dress thequinoa. Place the cooked quinoa in a large bowl and drizzle half of the lemondressing on top. Stir to combine.
  • Add the prepared vegetables. Add the cherry tomatoes, cucumbers, kalamataolives, chickpeas, and red onion. Toss together with the remaining dressing.
  • Finish with feta and greens: Add in the crumbled feta cheese and Italian parsley(or rocket). Give it a gentle toss (so as not to wilt the greens), taste forseasoning and add in if necessary.
  • Serve warm, cold, or at room temperature.

Notes

Nutrition:
Fat   23g
Saturated   5g
Trans   0g
Polyunsaturated   3g
Monounsaturated   13g
Carbs   38g
Fiber   6g
Sugar   4g
Protein   11g
Cholesterol   17mg
Sodium   972mg
Potassium   568mg
Vitamin A   398IU
Vitamin C   35mg
Calcium   179mg
Iron   4mg
Vitamin D   3IU
Vitamin E   4mg
Vitamin K   262μg
Thiamine   0.2mg
Riboflavin   0.3mg
Niacin   1mg
Vitamin B6   0.4mg
Folate   130μg
Vitamin B12   0.3μg
Phosphorous   300mg
Magnesium   111mg
Zinc   2mg
Selenium   7μg
Calories: 391kcal
Course: Salad
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