MEDITERRANEAN QUINOA SALAD
This Mediterranean Quinoa Salad is a must make for a healthy, light dinner or an easy side dish! With protein-packed quinoa, tomatoes, feta, arugula and mint this easy-to-make salad will be on repeat this summer!
Ingredients
- 1 cup quinoa
- 2 cups water
- ΒΌ cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium shallot finely chopped
- 2 pints cherry tomatoes halved
- 1 cup crumbled feta
- 1/2 cup freshly chopped mint leaves
- 1 cup arugula
Instructions
- Cook quinoa: Rinse quinoa under cold running water really well. In a pot add quinoa, pinch of salt and 2 cups of water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread out on a baking sheet to slightly cool, about 10 minutes.
- Meanwhile, in a large bowl make dressing: whisk together olive oil, balsamic vinegar, salt, pepper and shallots.
- Once the quinoa has slightly cooled, to the large bowl add quinoa, cherry tomatoes, feta, mint and arugula. Toss to combine. Taste and adjust seasoning.
Notes
- You can prepare the quinoa, dressing and chop all the veggies 1 day ahead of time.
- We enjoyed eating this both warm straight after making the quinoa, or after the quinoa has been completely cooled. Either way works, and just depends on your preference.
Nutrition
Calories: 288kcal | Carbohydrates: 17.4g | Protein: 8.9g | Fat: 21.7g | Saturated Fat: 7.6g | Sodium: 1100mg | Fiber: 3.8g | Sugar: 6.4g