Mediterranean Quinoa Salad with Spring Greens

  • 4 cups spring greens (arugula, spinach, baby kale, chard etc.)
  • 1–1/2 cups cooked quinoa
  • 1/3 cup Kalamata olives, pitted
  • 1/4 cup sun dried tomatoes, chopped
  • 1/4 cup sliced almonds
  • optional: 1/3 cup crumbled feta cheese
  • 1/4 cup extra-virgin olive oil
  • juice of one lemon
  • 1 Tbsp honey
  • 2 tsp fresh garlic, minced
  • 2 Tbsp fresh basil, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried Greek oregano
  • kosher salt and freshly-ground black pepper, to taste

  1. Make the dressing: In a small mixing bowl, whisk together the olive oil, lemon juice and honey until emulsified. Stir in the garlic and herbs. Season with salt and pepper, to taste. Set aside.
  2. Assemble the salad: In a large mixing bowl, combine the cooked quinoa, greens, olives, sun-dried tomatoes, almonds, and feta cheese (if using).
  3. Drizzle with the vinaigrette (there may be some leftover), and gently toss to coat. Season, to taste. Enjoy!
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