Name: Mediterranean Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
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; 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

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

AuthorHungry PandaCategoryVegDifficultyBeginner

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

Put 1 cup of quinoa into your rice cooker inner bowl and add 1 cup of water (measured in the rice cooker measuring cup). Cook using the QUICK /FAST COOK or WHITE RICE function. Press START then once finished cooking set aside to cool.

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

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

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

Top with the roasted chickpeas and serve.

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

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

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

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

Top with the roasted chickpeas and serve.

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

Mediterranean Quinoa Salad

Ingredients Directions

HANDY TIP – The quinoa and 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

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