Mediterranean Quinoa Salad with Lemon Pepper Vinaigrette
Servings: 4
Ingredients
- 1 cup uncooked quinoa rinsed
- 2 cups water or vegetable broth
- 6 inch cucumber piece
- 2/3 cup chopped red onion
- 1 cup chopped cherry or grape tomatoes
- 3/4 cup crumbled feta cheese
- 1 can chickpeas/garbanzo beans
- 2 cups loosely packed arugula
- 1/2 cup olive oil or salad oil
- 1/3 cup red wine vinegar
- Juice of 1 lemon
- 1 tsp dijon mustard
- 2 tbsp lemon pepper
Instructions
- Begin by making your quinoa. Combine broth or water and quinoa into a small saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for approximately 15 minutes or until quinoa has absorbed liquid and is fluffy. Set aside to cool and remove lid.
- Prepare your vegetables by chopping cucumber, onion, and tomatoes into small pieces. Place inside a large bowl.
- Rinse and drain chickpeas, add to vegetable bowl.
- Once quinoa is cooled, add to vegetables.
- Mix in arugula and feta.
- Make the dressing by whisking together remaining ingredients. Use approximately 3/4 cup of the dressing (or add more to your liking) and pour over salad.
- Serve immediately.
Notes
This recipe tastes best when served within a few hours of assembling. If using throughout the week for several meals, follow my tip above the recipe by separating the ingredients.