Mediterranean Quinoa Salad

Appetizer, Dinner, Lunch, Vegan

Mediterranean Quinoa Salad is healthy and delicious – a great dish to serve for lunch or dinner.  This recipe has some of my favorite ingredients, like baby spinach, chickpeas, quinoa and Kalamata olives.  I topped it off with a delicious vinaigrette dressing.



Mediterranean Quinoa Salad

1 cup of cooked quinoa
2 cups of baby spinach, stems removed
½ white onion, sliced
2 tomatoes, quartered
1 zucchini, quartered
1 cup of chickpeas
½ cup of Kalamata olives, pitted
Vegan feta cheese, crumbled
Avocado, sliced, optional
Vinaigrette Dressing:
½ cup of extra virgin olive oil
¼ cup of red wine vinegar
2 tablespoons of lemon juice
2 teaspoons Dijon mustard
1 clove of garlic, minced
¼ teaspoon of Italian seasoning
¼ teaspoon of Himalayan salt
¼ teaspoon of black pepper
-In a large measuring cup or bowl, add the dressing ingredients and whisk until combined.  Set aside.
-Prepare the quinoa according to directions on packaging.
-Place the chickpeas in a bowl of water and rub them together to peel off the skin.  Drain chickpeas and pat dry.
-In a large bowl add the spinach, cooled quinoa, quartered zucchini, sliced onion, chickpeas, quartered tomatoes, Kalamata olives and crumbled vegan feta cheese.   Enjoy!

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