Mediterranean Quinoa Salad
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 |