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Greek Quinoa Salad: Taste the Mediterranean Sun - Greek quinoa salad: Make this best Mediterranean recipe in 45 minutes. Packed with fresh ingredients and a zes

Greek Quinoa Salad: Taste the Mediterranean Sun

This Greek Quinoa Salad is a vibrant and healthy dish that brings the flavors of the Mediterranean right to your plate. It’s a perfect balance of protein-rich quinoa, crisp roasted chickpeas, fresh, crunchy vegetables, and a zesty red wine vinaigrette that ties it all together. Whether you're looking for a satisfying lunch, a light dinner, or a stunning side dish for your next gathering, this Greek quinoa salad recipe is sure to impress. Easy to prepare and full of incredible flavor, it’s a go-t
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 small shallot (finely diced)
  • 3 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 ½ tsp lemon juice
  • 1 clove of garlic
  • ¾ tsp oregano
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ½-1 ½ tsp maple syrup (or honey optional, to taste)

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. In a jar, combine the red wine vinegar and shallot. Let sit for 5 minutes to mellow out the onion flavor.
  2. Whisk in the olive oil, lemon juice, garlic, oregano, Dijon, salt and pepper. Put the lid on the jar and shake well to combine. Taste the dressing and add maple syrup to taste; only add ½ tsp at a time, tasting after each.
  3. Cook quinoa using a 1:2 quinoa-to-water ratio. Rinse the quinoa before cooking and let it rest covered for 5 minutes after cooking. Fluff with a fork.
  4. Dry the chickpeas thoroughly on paper towels to ensure they roast and do not steam in the oven.
  5. Toss the dried chickpeas with olive oil and salt. Spread them out in an even layer on the parchment-lined baking sheet. Roast for 30 minutes, rotating the pan and stirring the chickpeas after 15 minutes. Leave to cool.
  6. In a large bowl, combine the cooked quinoa, arugula, cucumber, tomatoes, and olives. Drizzle 2/3 of the vinaigrette over the salad and toss to combine.
  7. Add feta and herbs and gently toss to combine. Toss with crispy chickpeas. Serve at room temperature or cold.

Notes

- For extra crispy chickpeas, ensure they are thoroughly dried before roasting.
- Taste and adjust the dressing before serving; the maple syrup is key to balancing the tanginess.
- Use fresh herbs like parsley and mint for the best flavor.