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Mediterranean Quinoa Salad Recipe

This healthy vegetarian quinoa salad makes for a simple lunch or dinner, thanks to staples like roasted red bell peppers, Kalamata olives, and feta from your fridge and pantry.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves (, pressed)
  • 1/2 teaspoon dry basil (, minced)
  • 1/2 teaspoon dried thyme (, crushed between your fingers)
  • kosher salt and freshly ground black pepper
  • 1 1/2 cups dry quinoa
  • 1/2 teaspoon kosher salt
  • 3 cups arugula
  • 1 15 ounce can garbanzo beans (, drained)
  • 1 small jar roasted red bell peppers (, drained and chopped)
  • 1/4 cup Kalamata olives (, pitted and roughly chopped)
  • 1/4 cup crumbled feta cheese

Method
 

  1. Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely.
  2. Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
  3. To a large serving bowl, add the quinoa, arugula, garbanzo beans, roasted red peppers, Kalamata olives, and feta cheese.
  4. Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.

Notes

  • For perfectly fluffy quinoa, rinse it under cold water before cooking to remove any bitterness, and always add a pinch of salt to the cooking water for flavor.
  • If you're meal prepping, cook the quinoa ahead of time and store it in an airtight container in the fridge for up to 5 days; just let it cool completely before sealing.
  • To keep arugula crisp, wait until just before serving to combine it with the other salad ingredients, as it wilts quickly when mixed with dressing.
  • Feel free to swap the roasted red bell peppers with sun-dried tomatoes or fresh cherry tomatoes for a different flavor profile.
  • If you have leftover quinoa, it makes a great base for future salads or bowls; just store it separately to maintain its texture.