Mediterranean Quinoa Salad
Mediterranean Quinoa Salad with Lemon Dressing works well for meal prep! Zippy sun-dried tomatoes add fresh flavor, while chickpeas amp up the protein content. Vegan and gluten-free!
Servings: 3 people
Ingredients
Mediterranean Quinoa Salad
- 1 cup cooked quinoa ½ cup uncooked
- 1 yellow orange, or red bell pepper, diced
- ¾ cup fresh parsley or basil minced
- 1 cup cooked chickpeas
- 1 cup cherry tomatoes sliced in half
- 2 cups shredded kale
- 1 shallot diced
- ¼ cup sun-dried tomatoes packed in oil roughly chopped
Mediterranean Lemon Vinaigrette
- 1 TBS lemon juice
- 1 TBS apple cider vinegar
- ⅓ cup olive oil
- ½ teaspoon each salt and pepper
- 2 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon dried oregano or dried basil
- ½ teaspoon garlic powder
Asian Quinoa Salad
- 1 cup cooked quinoa
- 1 red or orange bell pepper diced
- 1 cup carrot sliced into matchsticks
- 1 cup broccoli diced into small pieces
- 2 cups kale minced
- ½ cup roasted cashews
- ¼ cup cilantro optional
Asian Peanut Sauce
- ⅓ cup peanut butter
- 2 TBS low sodium soy sauce or tamari
- 1 TBS lemon or lime juice
- 1 TBS sesame oil
- 3 teaspoon maple syrup
- 1 teaspoon each garlic and ginger powder optional
- 1 teaspoon red pepper flakes optional
- Water to thin
Instructions
- Mediterranean Quinoa Instructions
- Prepare your quinoa if not already cooked (here is a great tutorial). Slice all salad ingredients as directed and add to a large bowl.
- In a Mason jar, add all dressing ingredients and shake to combine.
- Pour ½ of dressing onto salad, stirring to combine. Taste and add more dressing as desired.
- Store in the fridge for up to 5 days!
- Asian Quinoa Instructions
- Add all quinoa salad ingredients to a large bowl and stir to combine.
- Add all dressing ingredients to a blender and combine until smooth. Add water until a pourable sauce is achieved (up to ¼ cup water).
- Store in the fridge for up to 5 days.
