Mediterranean quinoa salad

Love quinoa salads? This one is a sure winner and very quick to do.

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Mediterranean Quinoa Salad

A healthy but absolutely delicious lunch or dinner side dish which is packed with delicious and fresh veg and herbs.

AuthorHungry PandaCategoryDifficultyBeginner

Yields3 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 cup uncooked quinoa (equals 3 cups cooked)
 3 cups cherry tomatoes (roasted with some extra virgin olive oil and salt and pepper)
 2 cups arugula
 1 cup cucumbers, sliced or chopped (take the skin off if you prefer)
 1 cup mixed basil & mint
 ¾ cup black olives, pitted and sliced
 ½ cup diced red onion
 ⅓ cup toasted pine nuts
 ½ tsp sea salt
 freshly ground black pepper
 2 pinches chilli flakes (optional)
 1 cup roasted chickpeas
 'Italian' Dressing (see below), plus 2 additional garlic cloves, grated/crushed
Italian Dressing
 ¼ cup extra-virgin olive oil
 2 tbsp white wine vinegar
 2 tbsp lemon juice
 1 tbsp finely chopped fresh parsley
 1 tsp honey (or maple syrup to make it vegan)
 1 tsp dried oregano
 1 garlic clove, grated
 ½ tsp Dijon mustard
 ½ tsp thyme
 ¼ tsp sea salt
 freshly ground black pepper

HOW TO MAKE
1

Put 1 cup of quinoa into your rice cooker inner bowl and add 1 cup of water (measured in the rice cooker measuring cup).

2

Cook using the QUICK COOK or WHITE RICE or LONG GRAIN function. Press START then once
finished cooking set aside to cool.

3

In a large bowl, combine the cooled quinoa, roasted tomatoes, arugula, cucumbers, herbs, olives, onion, and pine nuts.

4

Stir gently to combine, then drizzle with the Italian dressing and stir again.

5

Add salt, pepper, chilli flakes if using, and stir again.

6

Top with the roasted chickpeas and serve.

7

Add any extra salt, pepper or lemon juice to taste.

Ingredients

 1 cup uncooked quinoa (equals 3 cups cooked)
 3 cups cherry tomatoes (roasted with some extra virgin olive oil and salt and pepper)
 2 cups arugula
 1 cup cucumbers, sliced or chopped (take the skin off if you prefer)
 1 cup mixed basil & mint
 ¾ cup black olives, pitted and sliced
 ½ cup diced red onion
 ⅓ cup toasted pine nuts
 ½ tsp sea salt
 freshly ground black pepper
 2 pinches chilli flakes (optional)
 1 cup roasted chickpeas
 'Italian' Dressing (see below), plus 2 additional garlic cloves, grated/crushed
Italian Dressing
 ¼ cup extra-virgin olive oil
 2 tbsp white wine vinegar
 2 tbsp lemon juice
 1 tbsp finely chopped fresh parsley
 1 tsp honey (or maple syrup to make it vegan)
 1 tsp dried oregano
 1 garlic clove, grated
 ½ tsp Dijon mustard
 ½ tsp thyme
 ¼ tsp sea salt
 freshly ground black pepper

Directions

HOW TO MAKE
1

Put 1 cup of quinoa into your rice cooker inner bowl and add 1 cup of water (measured in the rice cooker measuring cup).

2

Cook using the QUICK COOK or WHITE RICE or LONG GRAIN function. Press START then once
finished cooking set aside to cool.

3

In a large bowl, combine the cooled quinoa, roasted tomatoes, arugula, cucumbers, herbs, olives, onion, and pine nuts.

4

Stir gently to combine, then drizzle with the Italian dressing and stir again.

5

Add salt, pepper, chilli flakes if using, and stir again.

6

Top with the roasted chickpeas and serve.

7

Add any extra salt, pepper or lemon juice to taste.

Notes

Mediterranean Quinoa Salad
IngredientsDirections

The quinoa, roasted tomatoes and chickpeas can be made up to 3 days in advance and stored in the fridge until ready to use. For intense colour use 3 colour quinoa but remember to use slightly more water – 1:1.25 ratio would be ideal