Ingredients
3 cups cooked quinoa
2 cups roasted cherry tomatoes
2 cups arugula
1 cup sliced Persian cucumbers
¾ cup crumbled feta cheese
¾ cup kalamata olives, pitted and sliced
½ cup diced red onion
⅓ cup toasted pine nuts
1 cup roasted chickpeas
½ teaspoon sea salt
Freshly ground black pepper
Red pepper flakes (to taste)
For the Dressing:
⅓ cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, grated
1 tablespoon chopped fresh herbs
Salt and pepper to taste
Instructions
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In a large bowl, combine the cooked quinoa, roasted tomatoes, arugula, cucumbers, feta, olives, red onion, pine nuts, and fresh herbs.
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In a separate bowl, whisk together all dressing ingredients until emulsified.
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Pour half of the dressing over the salad and toss gently.
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Season with salt, pepper, and red pepper flakes. Adjust seasoning and add more dressing if desired.
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Top with roasted chickpeas and serve immediately or refrigerate until ready to eat.
Notes
- Quinoa and roasted tomatoes can be prepared up to 3 days in advance.
- Allow quinoa to cool completely before assembling the salad.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Refresh flavors before serving with lemon juice and olive oil.
- Prep Time: 20 min
- Cook Time: 20 min