Mediterranean Quinoa Salad

Feed your family or please a crowd—this bright, fresh, richly flavorful Mediterranean Quinoa salad is fun to vary and ever-so-satisfying in all its iterations. Keep it on the lighter side or add a little extra protein with cubed tofu, vegan feta, or plant-based chik’n or fish products (we’ve got an increasingly immense and compelling selection to choose from these days!). My personal favorite is adding marinated, baked tofu, but truly the chickpeas alone are enough.

This hearty, versatile dish is one of my longtime go-to potluck or picnic contributions; it’s also a staple meal for friends, being so flexible. Simple to make ahead, this is a fairly fuss-free winner of a dish, with the “secret in the sauce” being the simplicity of the dressing—no more than the marinating liquid in a 12-ounce jar of marinated artichokes! Full disclosure, I like to drizzle a little balsamic vinegar in as well, but it’s not required. The key, though, is in holding off on adding the artichokes and marinade until before you’re ready to serve/bring wherever you’re going. At the least, be sure to wait until the quinoa is room temperature or chilled; warm quinoa has a way of not just absorbing the flavor but dialing it back in this case.

I love the words: go ahead, play with your food. When it comes to this vegan Mediterranean-inspired dish, there’s plenty of room to change up, swap in and out, and experiment. Roast or toast your chickpeas until they’re crunchy; toss in any fresh or roasted vegetables you please; sprinkle with pumpkin seeds; choose another grain. Really, so much goes. Each addend here has something to say, and the combination is supreme and even herbaceous somehow desite the lack of herbs (but do throw those in, too!). The flavors meld and get your taste buds dancing.

It’s a holiday weekend coming up, but I’m not feeling the call to gather this year. We’re leaning toward getting up just ahead of the sun in an attempt to beat the crowds for a quiet mountain hike. I won’t be filling a giant salad bowl, but I will be preparing enough for lunch leftovers and an ample portion for a friend recovering from surgery. One of the beauties of a dish like this is that you can cut back on or expand your yields with barely a flicker of calculation effort. It’s just that intuitive—you fill your bowl with what you want to fill it with, and it works. Perfect for sharing.

Lately, I’ve been reminded of how even when all the new seems to be breaking and the world feels like it could be, too, the little things still matter. I’ve been given renewed appreciation for how giving feels good. I’m rediscovering how leaning into little acts of kindness can be a real anchor, not only as giver/receiver but even as observer, just noticing that the softness and the open-heartedness that won’t be crushed. Isn’t it wonderful what a vehicle nourishing food can be for tapping into all of that? Enjoy.

Savor the salad days!

Yield: 6-8
Author:
Vegan Mediterranean Quinoa Salad

Vegan Mediterranean Quinoa Salad

Bright, fresh, and richly savory, this satisfying hearty salad is easy to make ahead and can feed a family or please a crowd with minimal fuss.

Ingredients

  • 1 Cup dry quinoa, rinsed
  • 1 Cup low-sodium vegetable broth (or sub in an extra cup of water)
  • Zest of 1/2 lemon
  • 1 15-ounce can chickpeas
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon smoked paprika
  • 4 Cups baby spinach or other greens
  • 1 medium English cucumber, chopped
  • 1 Cup cherry or grape tomatoes, halved
  • 1/3 Cup thinly sliced red onion
  • 1/2 Cup pitted Kalamata olives, halved lenthwise
  • 1 12-ounce jar marinated artichoke hearts (do not drain)
  • Optional: Tofu or other plant-based feta

Instructions

  1. Preheat the oven to 400 F.
  2. Place the quinoa in a medium pot with the vegetable broth and 1 Cup of water. Cook according to package directions. When cooked, stir in lemon zest and let cool to at least room temperature.
  3. While the quinoa is cooking, prepare the chickpeas: Spread the drained chickpeas in a baking dish or on a tray and toss with the garlic powder and smoked paprika. Bake for 15 minutes (longer if you want them crispy).
  4. Combine the quinoa, chickpeas, and all remaining ingredients through olives in a mixing or salad bowl and toss or stir to combine. Last, add the artichokes and marinade to the mix, stirring so the marinade mixes well throughout.

Notes

Consider adding extra protein-rich deliciousness with baked, cubed tofu!

Nutrition Facts

Calories

286

Fat

11 g

Sat. Fat

1 g

Carbs

37 g

Fiber

8 g

Net carbs

28 g

Sugar

3 g

Protein

11 g

Sodium

609 mg

Cholesterol

0 mg
Main Dish, Salads & SidesWendy McMillanfeaturedComment