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Mediterranean Inspired Quinoa Salad

Servings: 4

Ingredients

  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 large cucumber chopped
  • 2 cups chicken bone broth or vegetable broth
  • 1 cup tri-color quinoa uncooked
  • 1 large head of Romaine lettuce chopped
  • 1/2 cup feta cheese cubes or crumbles
  • 3 sun-dried tomatoes chopped

Dressing:

  • 4 Tbsps extra virgin olive oil
  • 1 clove fresh garlic minced
  • 2 Tbsps freshly squeezed lemon juice
  • 1 Tbsp raw honey
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Transfer quinoa to a medium pot along with your broth. Bring to a boil, then lower heat and simmer, covered with a tight lid. Cook until the quinoa has absorbed all of the liquid, about 15 minutes. Remove the pot from the heat, and let your quinoa cool completely.
  • Meanwhile, place your red onion, cherry tomatoes, and cucumber in a bowl and add a tiny sprinkle of sea salt.

Now make your dressing:

  • Place the olive oil, lemon juice, honey, minced garlic, thyme, oregano, sea salt, and black pepper in a jar and shake until all the ingredients are well combined. Alternatively, you can whisk the ingredients together well in a small bowl.
  • Arrange your chopped lettuce on a larger platter and place the cooled quinoa and your chopped vegetables on top of the lettuce as shown.
  • Add feta cheese to the top of the salad, you can cut it into cubes or crumble it.
  • Add your chopped sun-dried tomatoes as desired.
  • Drizzle with your dressing and serve.
  • Enjoy!