Get the Recipe: Mediterranean Inspired Quinoa Salad
I’ve been trying to incorporate as many salads or fresh ingredients into my meals as I can. And this vibrant Mediterranean Inspired Quinoa Salad is an excellent way to do that. It’s got a nice crunch from the carrots and purple cabbage and a little saltiness from the kalamata olives and feta cheese. And let me tell you...it's so good!
Ingredients
For the simple vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried Italian herbs
- salt and pepper, to taste
For the salad:
- ¾ cup quinoa, about 2 ¼ cup cooked and then cooled
- ½ cup pitted kalamata olives, chopped
- ½ cup cherry tomatoes, roughly chopped
- ½ cup purple cabbage, roughly chopped small
- ½ cup shredded carrots
- 4 ounces feta cheese, crumbled
- 2 scallions, sliced
- salt and pepper, to taste
Equipment
- large bowl
- Small Bowl
- Cutting Board
- Chef's Knife
- Medium Sauce Pan
Instructions
Cook the Quinoa
- In a medium sauce pan, cook the quinoa per the instructions on the package. Set to the side to cool once done.
Make the Vinaigrette
- In a small bowl, add the ingredients for the vinaigrette and whisk until combined.
Make the Salad
- In a large bowl, add the quinoa and the rest of the ingredients for the salad into the bowl. Pour the vinaigrette over the salad and lightly give it a toss. Taste and season with more salt and pepper, if needed.
- Serve and enjoy.
Serving: 8ounces, Calories: 231kcal, Carbohydrates: 19g, Protein: 5g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 11mg, Sodium: 421mg, Potassium: 239mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1680IU, Vitamin C: 9mg, Calcium: 102mg, Iron: 2mg