Broccoli Pesto Quinoa Salad
Salad Recipes

Broccoli Pesto Quinoa Salad

admin

Broccoli Pesto Quinoa Salad

This Mediterranean quinoa salad recipe is hearty, healthy, and packed with fresh flavor! Serve it as a side dish, or enjoy it as a meal on its own.

Mediterranean Quinoa Salad Recipe Ingredients

Here’s what you’ll need to make this Mediterranean quinoa salad recipe:

  • Quinoa, of course! 1 cup dry quinoa yields 3 cups cooked. Find my go-to method for how to cook quinoa.
  • Roasted cherry tomatoes – They add rich savory flavor and yummy chewy texture to this salad. You’ll need to roast them for a couple of hours on low heat, until they shrivel around the edges, so be sure to plan ahead.
  • Persian cucumbers – For crunch!
  • Red onion – For sharp depth of flavor.
  • Feta cheese – I love its creamy texture and tangy flavor in this quinoa salad recipe, but feel free to skip it if you’re vegan.
  • Kalamata olives – I’m an olive convert! For years, I avoided olives, but their briny, salty flavor takes this salad to a whole new level.
  • Toasted pine nuts and roasted chickpeas – They add protein, nutty flavor, and lots of crunch.
  • Arugula and mixed herbs – They make this salad nice and fresh! I like to use a variety of leafy herbs here, such as mint, parsley, oregano, thyme, and/or basil.
  • Italian dressing – Bright, tangy, and flecked with (more) herbs, it ties the whole salad together!
This Mediterranean Quinoa Salad recipe is SO healthy and delicious! Packed with roasted tomatoes, cucumbers, and fresh herbs, it’s a perfect meal prep lunch or dinner side dish. For speedy assembly, roast the tomatoes in advance.

Ingredients

  • 3 cups cooked quinoa
  • 1 recipe Roasted Tomatoes
  • 2 cups arugula
  • 1 cup sliced Persian cucumbers
  • 1 cup mixed basil & mint
  • ¾ cup crumbled feta cheese
  • ¾ cup Kalamata olives, pitted and sliced
  • ½ cup diced red onion
  • ⅓ cup toasted pine nuts
  • 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • Pinches of red pepper flakes
  • 1 cup roasted chickpeas

Instructions

  • In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, herbs, feta, olives, onion, and pine nuts.
  • Toss to combine, then drizzle with the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes, and toss again. Top with the roasted chickpeas and serve.