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Mediterranean Quinoa Salad

This flavorful Mediterranean Quinoa Salad is loaded with veggies and makes a huge batch so you have plenty for lunches or snacks all week. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch, Salad, Side Dish
Cuisine: Gluten Free, Mediterranean, vegetarian
Servings: 8 servings (12 pancakes total)

Ingredients

  • 1 cup quinoa, uncooked
  • 3 cups arugula or baby spinach, packed
  • 2 bell peppers, I use orange and yellow
  • 1/2 large red onion, sliced into large chunks
  • 1 medium yellow squash, cubed
  • 1 medium zucchini, cubed
  • 1/3 cup kalamata olives, pitted and sliced in half
  • 1/3 cup sun dried tomatoes, roughly chopped
  • 1 can whole artichokes, rinsed and quartered
  • 1 can chickpeas, drained and rinsed
  • 2 ounces feta, roughly chopped
  • 1/3 cup olive oil, + 1/2 tablespoon, divided
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon salt, +1/4 teaspoon, divided
  • 8-10 grinds pepper, about 1/4 teaspoon
  • 2 tablespoons fresh basil, roughly chopped or torn

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with foil.
  • In a medium sauce pan combine the cup of quinoa with two cups of water and bring to a boil. Turn down to a simmer then cover and set a timer for 15 minutes.  Check for doneness after 15 minutes then fluff with a fork and set aside to cool.
  • In a large bowl combine the chopped bell pepper, red onion, squash, and zucchini.  All of these should be chopped in 1/2 inch cubes. Add in 1/2 tablespoon of olive oil and 1/4 teaspoon salt.  Stir to combine then transfer the veggies to the prepared baking sheet. 
  • Roast veggies for 12-15 minutes or until starting to brown yet still slightly crunchy. 
  • While veggies are roasting, finish chopping the rest of the ingredients or mix up the dressing (1/3 cup oil, 3 tablespoons balsamic, 1/2 teaspoon salt, 8 grinds of pepper, and 2 tablespoons basil). 
  • In the same large bowl used previously for the veggies, start combining ingredients starting with the quinoa and arugula.  Stir in everything then add in the dressing.  Toss to combine.
  • Store in an air tight container in the fridge.  This will keep for 5-6 days.