Mediterranean quinoa salad

Farmers markets, community-sponsored agriculture boxes and your own garden offer a bounty of local and seasonal produce. This entrée salad uses seasonal arugula, cucumbers, peppers and basil.

Ingredients

  • One can chickpeas (15-ounces, BPA-free), drained
  • 1 ½ teaspoons olive oil
  • ¼ teaspoon paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon curry powder
  • 1/3 cup extra virgin olive oil
  • Juice of one large lemon
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2 cups cooked quinoa
  • 3 cups arugula
  • ½ cup diced cucumbers
  • ½ cup red peppers, chopped
  • 1/3 cup pitted Kalamata olives, sliced
  • ¼ cup fresh basil, slivered

Preparation

Roast the chickpeas:

  1. Preheat oven to 400 degrees.
  2. Drain chickpeas in a colander. Rinse under running water. Pat very dry with paper towels.
  3. Mix 1 ½ teaspoons olive oil, paprika, coriander and curry powder in large bowl. Add chickpeas. Toss to coat.
  4. Spread chickpeas in an even layer on a baking sheet.
  5. Bake in the oven for 20 to 30 minutes, stirring or shaking the pan every 10 minutes, until browned and crisp. Set aside.

Dressing:

  1. In a small bowl, whisk together 1/3 cup extra virgin olive oil, lemon juice, honey and mustard to make dressing.
  2. Season as desired with salt and black pepper.

Salad:

  1. Add quinoa, arugula, cucumbers, red peppers, olives and roasted chickpeas.
  2. Drizzle with dressing. Garnish with basil.

Yield: Four servings

Approximate nutritional breakdown per serving: 331 calories, 11 grams protein, 15 grams fat, 38 grams carbohydrate, 7 grams fiber, 201 milligrams sodium

Health and wellness at your fingertips

Sign up for our monthly newsletter for more information about our services, encouraging patient stories, helpful health tips, articles and delicious recipes.

Sign up today