Mediterranean Quinoa Salad

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Mediterranean Quinoa Salad

Prep Time10 mins

Cook Time20 mins

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Keyword: allium free (no onions, no garlic), chickpea free, gluten-free, grain free, Plant-based and vegan

Servings:

Calories: 198kcal

Equipment

Rice Cooker or Lidded pot

Ingredients

2.5 cups cooked quinoa cooled to room temperature. 1.25 cups dry, see Recipe Notes
1 bunch chopped Italian flat-leaf parsley to taste
1.5 cups olives halved. 6oz can or bottle, any variety
1 cup chopped seedless cucumbers about 2-3 Persian cucumbers
1.5 cups multicolored cherry tomatoes halved
2 cups baby arugula 2oz bag, coarsely chopped if needed
2 tbsp lemon juice to taste
2 tbsp olive oil to taste
salt to taste
black pepper freshly ground, to taste
7 spice blend optional, to taste

Instructions

Combine the quinoa (see recipe notes for cooking instructions), parsley, olives, tomatoes and cucumbers in a large mixing bowl. Add arugula to taste and toss to combine.
Mix lemon juice and olive oil in a bowl. Pour over the salad.
Add salt, pepper and 7 spice to taste. Serve!

Notes

For best results, cook the quinoa with a little less water than you normally do to get a fluffier, more 'dry' texture. To achieve this I use 1.5 cups of water for every 1 cup of quinoa.

Remove the cooked quinoa from heat, transfer to a wide bowl, fluff with a fork and let cool to room temperature before using in this recipe. Alternately, this step can be done overnight.

Every now and then I add dash of Lebanese 7-spice blend to this salad for added aroma. It's delicious in small amounts.

If you're packing the salad for lunch, I recommend storing the dressing (with salt) on the side and adding it in right before eating. This will keep the ingredients of the salad fresh-tasting and flavorful longer.

Nutrition