This Mediterranean Quinoa salad is incredibly nourishing, hardy, and so refreshing. With Marinated artichokes, kalamata olives, sun-dried tomatoes, feta, red onion and fresh mint to name a few.
Cook quinoa in a saucepan, with water over medium heat. Once the water reaches a boil, decrease the heat to a gentle simmer. Cook uncovered for another 15 minutes, or until the quinoa completely absorbs the water. Remove from heat and let sit until cooled.
In a large bowl, place the garbanzo beans, tomato, red onion, artichoke, olives, sun-dried tomatoes, and cucumbers.
In a small bowl, combine the olive oil, lemon juice, red wine vinegar, garlic, sugar, black pepper, and salt. Mix together until combined.
Add the quinoa to the bowl with the mixings, pour in the dressing and toss until combined. Set in the fridge until ready to serve.
Prior to serving, sprinkle in the feta and mint leaves, and lightly fold to combine.
Notes
Feel free to leave out any ingredients that you can't consume or are not a fan of.
Rinse quinoa in cold water once cooked to make the recipe even faster.
You can prep at lunch time and store in the fridge to have for dinner!
Stores for about 2 days if dressing is mixed in.
If you are meal prepping be sure to keep the dressing separate to prevent the quinoa salad from becoming soggy.