This Mediterranean inspired salad is fresh, crunchy, and delicious. Full of crisp veggies, quinoa, hummus, nuts, and a homemade Greek dressing. I highly recommend topping it with vegan feta if you can find it in the stores or you have a good homemade recipe.
I recommend keeping the arugula, veggie mix, and dressing separate. It will get soggy if you mix it and keep it in the fridge combined.
Mediterranean Quinoa Salad
Vegan | Gluten Free | Soy Free
1/2 cup dry quinoa
1 15oz can chickpeas (drained and rinsed)
1 cucumber diced
1/2 red onion julienned
1/3 cup walnuts
1 red bell pepper diced
2 Roma tomatoes (more depending on size)
3 cups arugula
Optional add-ins: vegan feta (my choice is VioLife), olives
1 cup olive oil
1/3 cup lemon juice
1/3 cup red wine vinegar
1/4 cup dijon mustard
2 tsp dried oregano
2 tsp dried basil
2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp salt
1. Cook quinoa per instructions on bag/box and allow to cool completely. Tip: Lay cooked quinoa in a thin layer on a sheet pan to cool. It allows it to cool quicker and more evenly.
2. Chop veggies and add all ingredients minus arugula, tomato, and dressing to a large mixing bowl.
3. Add arugula, tomato, and dressing as desired when ready to eat. If you add these ingredients together prior they tend to get soggy. Store the quinoa/veggie mixture separate in an airtight container.
Optional toppings: Hummus and/or avocado.