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.
Course Salad
Cuisine Mediterranean
Keyword quinoa salad
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 310kcal
Ingredients
1 ½cupsdry quinoa
½teaspoonkosher salt
½cupextra virgin olive oil
1tablespoonbalsamic vinegar
2garlic cloves, pressed
½teaspoondry basil, minced
½teaspoondried thyme, crushed between your fingers
kosher salt and freshly ground black pepper
3cupsarugula
1 15ouncecan garbanzo beans, drained
1small jar roasted red bell peppers, drained and chopped
¼cupKalamata olives, pitted and roughly chopped
¼cupcrumbled feta cheese
Instructions
Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
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.
To a large serving bowl, add the quinoa, arugula, garbanzo beans, roasted red peppers, Kalamata olives, and feta cheese.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.
Notes
You can cook the quinoa in advance, then prep and store the remaining ingredients in separate containers until you're ready to assemble this salad. I don't recommend tossing everything together too far in advance, otherwise the arugula will wilt.