Mediterranean Quinoa Salad
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
Ingredients
- 2 cups romaine lettuce washed and chopped 1"
- 1 cup red cabbage trimmed and shredded
- 1/2 cup toasted chickpeas see instructions in notes below
- 1 cup cooked quinoa chilled
- 3/4 cup English (seedless) cucumber diced 1/2"
- 3/4 cup plum tomatoes cored and diced 1/4"
- 1/2 cup Lemon Tahini Dressing recipe follows
- 1/2 cup pitted Kalamata olives drained and cut in half lengthwise
- 1/2 cup prepared hummus
- 2 Tbsp green onion (scallion) trimmed and sliced 1/8"
- 8 ea pita wedges grilled or toasted
Lemon-Tahini Dressing
- 2 1/2 Tbsp tahini paste
- 3 Tbsp water
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh flat-leaf parsley chopped
- 1 clove garlic peeled and minced
- 1/8 tsp ground cumin
- 1/8 tsp kosher salt
Instructions
- For each serving, place in bowl: 1/2 cup lettuce, 1/4 cup cabbage, 1/4 cup toasted chickpeas, 1/4 cup cooked quinoa, 3 Tbsp cucumber, and 3 Tbsp tomato.
- Drizzle salad with 2 Tbsp dressing. Toss to coat.
- Top with olives, green onions, 2 Tbsp hummus, and 2 grilled pita wedges. Serve.
Lemon-Tahini Dressing
- In blender or food processor, combine all ingredients. Blend until smooth.
- If not using right away, cover and keep chilled. Whisk before using.
Notes
Crispy toasted chickpeas: Preheat oven to 350 F. Drain, rinse, and pat dry canned chickpeas. On sheet pan coated with cooking spray, spread beans in single layer. Season with 1/4 tsp kosher salt and 2 pinches ground black pepper. Bake until crispy, 40 to 45 minutes.
Nutrition
Calories: 380kcalCarbohydrates: 46gProtein: 13gFat: 17gSaturated Fat: 2.5gSodium: 690mgFiber: 9gSugar: 5g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.