Quinoa Salad
Make Quinoa Salad now: a bright, crunchy quinoa bowl with roasted tomatoes, feta, and crispy chickpeas.
Ingredients
- 3 cups cooked quinoa
- 1 recipe Roasted Tomatoes
- 2 cups arugula
- 1 cup sliced Persian cucumbers
- 1 cup mixed fresh basil and mint leaves
- ¾ cup crumbled feta cheese
- ¾ cup kalamata olives, pitted and sliced
- ½ cup diced red onion
- ⅓ cup toasted pine nuts
- 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes
- 1 cup roasted chickpeas
Instructions
Step 1: Combine the base and chunky elements
In a large matte white ceramic mixing bowl, gently fold together the cooked quinoa, roasted tomatoes, arugula, sliced Persian cucumbers, torn basil and mint leaves, crumbled feta, sliced kalamata olives, diced red onion, and toasted pine nuts. Work with a light hand so the quinoa stays fluffy and the herbs retain their bright color; you want a patchwork of textures — the soft, slightly glossy quinoa, the juicy roasted tomatoes, the crisp cucumber slices, and the crumbly white feta scattered on top. This is where the salad’s mosaic of color and texture is born, so take a moment to notice the contrasts and aroma as everything comes together in the bowl.
Step 2: Dress, season, and balance
Drizzle half of the Italian dressing over the salad and toss gently until ingredients are evenly coated and the dressing just clings to the quinoa and leaves. Sprinkle the sea salt, freshly ground black pepper, and a few pinches of red pepper flakes, then toss again, tasting and adjusting — add more dressing a little at a time until the seasoning and acidity feel balanced. The result should be a lightly glossy, cohesive salad where the leaves are not soggy, quinoa remains airy, and the flavors are harmonized.
Step 3: Add the final crunchy layer
Scatter the roasted chickpeas over the dressed salad, letting them sit on top so their golden-brown, crackly texture contrasts with the softer components. Sprinkle any remaining pine nuts or a few extra herb leaves for a fresh burst; avoid over-tossing once the chickpeas are added so they keep their crunch. The salad should feel lively and textured — pockets of creaminess from feta, bursts of sweet roasted tomato, briny olive bites, and bright herb lifts.
Step 4: Present and serve
Transfer (or leave) the finished quinoa salad in the same matte white serving bowl, nestle a wooden serving spoon at the rim, and bring it straight to the table. Serve immediately while the chickpeas are crisp and the herbs still look vibrant — the bowl should display an inviting mosaic of color and clear textural layers that promise freshness and crunch.
Notes
- Keep dressing separate until serving to prevent soggy greens.
- Toast pine nuts and crisp chickpeas just before serving for best texture.
- Rinse and cool quinoa thoroughly so it stays light in the salad.
- Adjust salt at the end since feta and olives add brine.
- Re-crisp softened chickpeas in a 350 F oven for 5 to 7 minutes.