Mediterranean Herb Quinoa Salad

Think of this as a cousin of tabbouleh with even more layers of flavor—perhaps a Greek cousin thanks to the olives, roasted red peppers, and feta.

Ingredients:                                                                                                 This Recipe

• Skill Level:
• Serves: 4 to 6
• Start to Finish: 1 hour, 10 minutes (including chill time)
• Prep:
• Cook:

Nutrition Facts

Amount per serving:

Total Calories: 354

• Sodium 313mg
• Carbs 35g
• Fiber 5g
• Fat 21g
• Saturated Fat 4g
• Sugars undefined
• Protein 9g
• Calcium 126mg
• Iron 4mg

• 1 cup quinoa, soaked at least 1 hour and rinsed
• 2 cloves garlic, crushed, grated, or pressed
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice (about 1 to 2 lemons)
• 1 pinch sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely chopped scallions
• 1 cup quartered grape or cherry tomatoes
• 1 cup cubed cucumber
• 1/2 cup finely chopped radish
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh cilantro
• 1 cup finely chopped fresh parsley
• 1 handful arugula, finely chopped
• 2 tablespoons finely chopped roasted red peppers
• 1/4 cup finely chopped pitted kalamata olives
• 1/4 cup crumbled feta cheese

Directions:

1. Bring 2 cups water to a boil, add quinoa, and reduce to medium heat. Let simmer about 20 minutes until all water is absorbed and quinoa is tender. Transfer to a mixing bowl and let cool to room temperature. (You can refrigerate to cool more quickly. You can prepare quinoa up to four days in advance and keep in an airtight glass container in the refrigerator.)
3. Meanwhile mix garlic, olive oil, lemon juice, salt, and pepper in a small bowl and set aside.
4. When quinoa is cool, toss with dressing and remaining ingredients until well combined. Refrigerate at least 30 minutes before serving to allow flavors to develop and blend.