A vibrant and flavorful salad combining the beauty of the Mediterranean with the wholesome goodness of quinoa and colorful vegetables.
Ingredients
Scale:
1 cup quinoa, rinsed and drained
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 bell pepper (any color), diced
1 small red onion, finely chopped
1 cup corn (fresh, frozen, or canned)
1 cup cooked chickpeas (or 1 can, drained and rinsed)
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
4 cups mixed salad greens (arugula, spinach, or romaine)
Juice of 2 lemons
¼ cup olive oil
1 tablespoon honey (or maple syrup for vegan option)
Salt and pepper to taste
¼ cup feta cheese, crumbled (optional)
¼ cup toasted nuts (walnuts or almonds recommended)
Instructions
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
While the quinoa is cooking, prepare your vegetables. Chop the cherry tomatoes, cucumber, bell pepper, and red onion; ensure they are uniform in size for even distribution in the salad.
In a large mixing bowl, combine the cooked quinoa, chopped vegetables, corn, and chickpeas. Gently fold in the fresh herbs – parsley and mint – to infuse the salad with their aromatic flavors.
In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), salt, and pepper until emulsified.
Pour the citrus dressing over the quinoa and vegetable mixture. Toss gently to ensure everything is well-coated with the dressing. Taste and adjust the seasoning if necessary.
Divide the mixed salad greens among serving plates. Top with the quinoa salad mixture, and sprinkle with feta cheese and toasted nuts, if using.
