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Mediterranean Quinoa Salad

A delicious and healthy salad with or without shrimp or feta. Makes a great packable lunch year round. This makes 2 very large portions or 3 moderate portions.
Servings: 3

Ingredients

  • Dressing -
  • 1/2 lemon juiced and zested
  • 2 TBSP red wine vinegar
  • 1 clove garlic pressed or minced
  • 1 tsp dijon mustard
  • 1 pinch oregano
  • 3 TBSP olive oil
  • salt and pepper
  • Salad -
  • 2 cups cooked quinoa
  • 1 cup cherry tomatos halved
  • 1 cup artichoke hearts drained and quartered
  • 1/4 cup kalamata olives pitted and halved
  • 1/4 cup feta* optional
  • 1/2 cup red onion finely diced
  • 1 cup baby spinach
  • 2 TBSP mama lils peppers optional
  • 1/2 cup chickpeas or white beans
  • 2 TBSP sundried tomatos
  • 1/4 pine nuts
  • 6-12 shrimp peeled, tossed with salt and pepper and sauteed in olive oil until pink and cooked through (optional)
  • 2 TBSP italian flat leaf parsley chopped

Instructions

  • Combine ingredients for dressing in a jar and shake to combine.
  • Combine salad ingredients in a large bowl, add dressing and toss to combine.
  • Refrigerate until ready to pack in lunch.
  • Serve cold or room temperature.