Description
A vibrant and nutritious quinoa salad featuring roasted tomatoes, fresh herbs, crisp vegetables, and tangy feta cheese, all tossed with a flavorful Italian dressing and topped with crunchy roasted chickpeas for an added protein punch. Perfect as a light lunch or side dish.
Ingredients
Scale
Salad
- 3 cups cooked quinoa
- 1 recipe roasted tomatoes
- 2 cups arugula
- 1 cup sliced Persian cucumbers
- 1 cup mixed fresh basil and mint leaves
- ¾ cup crumbled feta cheese
- ¾ cup kalamata olives, pitted and sliced
- ½ cup diced red onion
- â…“ cup toasted pine nuts
- 1 cup roasted chickpeas
Dressing
- 1 recipe Italian dressing
- 2 additional garlic cloves, grated
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Combine Ingredients: In a large bowl, add the cooked quinoa, roasted tomatoes, arugula, sliced Persian cucumbers, fresh basil and mint leaves, crumbled feta cheese, kalamata olives, diced red onion, and toasted pine nuts. Mix well to integrate all the components evenly.
- Add Dressing and Seasonings: Drizzle half of the prepared Italian dressing (enhanced with grated garlic cloves) over the salad mixture and toss thoroughly. Sprinkle the sea salt, freshly ground black pepper, and red pepper flakes over the salad, then toss again to distribute the seasoning evenly. Taste and add more dressing if desired to achieve your preferred flavor balance.
- Serve: Finally, top the salad with the roasted chickpeas for a crunchy texture. Serve immediately to enjoy the freshness and varied flavors of this vibrant quinoa salad.
Notes
- For best results, prepare the roasted tomatoes, Italian dressing, and roasted chickpeas ahead of time.
- To keep the salad fresh longer, add the roasted chickpeas just before serving to maintain their crunch.
- You can substitute pine nuts with toasted walnuts or almonds if preferred.
- This salad is great served chilled or at room temperature.
