Make this delicious Mediterranean quinoa salad in minutes! A vibrant, fresh, and highly nutritious salad combining bold flavors, crunchy textures, and wholesome ingredients all tossed in a tangy vinaigrette!
1/4teaspoonFreshly ground black pepper, more to taste
Optional: 1/4 cup feta cheese, 1/4 cup kalamata olives, 1/4 cup sundried tomatoes
Cook quinoa as directed on package. I like to cook it in chicken broth or with salt in the water. Once the quinoa is completely cooked, drain and set it aside to cool.
In a small bowl, whisk together the olive oil, vinegar, garlic, Italian seasoning, salt and pepper. Add the onions if you'd like to have them pickle slightly. Set aside.
Place the arugula in a large bowl. Then add the garbanzo beans, bell pepper, cucumber and onions. Add feta, olives and tomatoes if desired.
Toss salad together with dressing and then top with fresh herbs. Season to taste. Serve at room temperature or chilled.
Make ahead: This salad can easily be made a day in advanced. Add the dressing before serving.Variations: Feel free to use either red or white quinoa. You may also add in fresh or sundried tomatoes, feta cheese and kalamata olives. Storage: This salad will keep in the fridge for about 3 days. Just keep stored in an airtight container.This recipe is perfect for meal prep! You could even add chicken or avocado to bulk it up a little more.