Mediterranean Quinoa Salad


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


Ingredients:

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


Dressing:

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


Instructions:

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.


VEX Kitchen by Ivy Hageman

Asheville, NC | ivyhageman@gmail.com