Broccoli Pesto Quinoa Salad

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.

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