Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
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
  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
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). Cook using the QUICK /FAST COOK or WHITE RICE function. Press START then once finished cooking set aside to cool.

2

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

3

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

4

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

5

Top with the roasted chickpeas and serve.

6

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
  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

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

2

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

3

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

4

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

5

Top with the roasted chickpeas and serve.

6

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

Mediterranean Quinoa Salad