Hi everyone!
When I’m in the mood for a salad – this one is hands down, one of my absolute favorites. First, I LOVE Mediterranean flavor profiles…. Kalamata olives, cucumber, tomatoes, red onion – so good. Second, it’s jam packed with Whole Food Plant-Based goodness so it’s incredibly nutritious and will leave you feeling…..Energized & vibrant!
Lunch or Dinner for a few days!
My M.O is all about cooking & prepping once, for 2-3 days worth of lunches or dinners. For this plant-based Mediterranean Quinoa Salad, I make and store a batch of the quinoa & dressing in the fridge. I also cut 2-3 days worth of the veggies and store them in separate baggies.
When I’m ready to eat, it’s super easy to throw all of the elements into a bowl, mix and eat! Be sure to let it sit for a few minutes first. That allows the dressing to marry well with all of the veggies and the quinoa.
New to Plant-Based Eating? Check out 7 of the Most Asked Questions.
Packed with protein, fiber, calcium, vitamins, mineral, anti-oxidants and more – this is one of my personal favorites.
Mediterranean Quinoa Salad | PLANT-BASED
Ingredients
- ¾ cup Quinoa, cooked
- ½ cup cherry tomatoes, halved
- ½ cup English cucumber, cut into quarters
- Red onion to taste, sliced thin
- Handful of baby spinach leaves, roughly chopped
- 8 kalamata olives, halved
- ¼ cup chickpeas, drained and rinsed
- 2 tbsp fresh basil leaves, julienned
Dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- ½ tsp dried oregano
- kosher salt & fresh ground pepper to taste
Instructions
Salad
- Place all ingredients into a medium-sized bowl. Set aside.
Dressing
- Add ingredients into a small mixing bowl, then just whisk until it’s all incorporated.
- Pour 1/4 of the dressing onto the salad and give it a good toss. Allow it to sit for about 10-minutes if you can, to allow the flavors to meld together.
- Enjoy your healthy salad! 😉
