Week 4: Nutritional Diversity
Mediterranean Quinoa Salad: A Flavorful Feast for Nutritional Diversity
This colorful dish is not only visually appealing but also packs a nutritional punch, featuring protein-rich quinoa, an array of vegetables, and a zesty lemon vinaigrette. It's a delicious way to incorporate diverse nutrients into your diet while enjoying a flavorful and satisfying meal. You can find the recipe here or below! (Credit to Heidi from FoodieCrush)
INGREDIENTS
1 ½ cups dry quinoa
½ teaspoon kosher salt
½ cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
½ teaspoon dry basil, minced
½ teaspoon dried thyme, crushed between your fingers
kosher salt and freshly ground black pepper
3 cups arugula
1 15 ounce can garbanzo beans, drained
1 small jar roasted red bell peppers, drained and chopped
¼ cup Kalamata olives, pitted and roughly chopped
¼ cup crumbled feta cheese
INSTRUCTIONS
Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
Add the quinoa, arugula, garbanzo beans, roasted red peppers, Kalamata olives, and feta cheese to a large serving bowl.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.
TIPS
The quinoa can be cooked in advance and the remaining ingredients can be prepped and stored in separate containers. Do not mix everything together too far in advance or the arugula will wilt.
To make it vegan you can skip the cheese and add extra olives or roasted tomatoes.
Quinoa can be substituted for farro or Israeli couscous, you can also switch out the arugula for chopped spinach or kale.