Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 4
- Category: Salad
- Cuisine: Glutenfree, Mediterranean, Vegan
Ingredients
Dressing:
- 1 large clove garlic pressed or minced
- 1/2 tsp garlic powder
- 1/4 tsp or more black pepper
- 1/2 tsp dried oregano or parsley
- 3 tbsp really good extra virgin olive oil
- 2 tbsp or more lemon juice
- 1/4 tsp salt
- 1/4 tsp maple or sugar (optional)
Salad:
- 1/2 cup uncooked quinoa or use 1 1/2 cups cooked fluffed quinoa
- 3 to 4 oz baby arugula
- 1 cup cherry tomatoes (halved)
- 1 ripe avocado (cubed small)
- salt (black pepper)
Other additions for variation:
- Cucumber sliced or chopped (,sliced kalamata olives, Pear, chopped, Cooked Chickpeas, toasted nuts(pine, cashews) or toasted sunflower seeds)
Method
- Make the dressing by mixing everything vigorously. in a bowl and set aside.
- Cook the quinoa: Rinse the 1/2 cup quinoa really well then combine in a saucepan with 1 1/4 cup of water, 1/4 tsp salt and 1/4 tsp dried oregano. Bring to a boil over medium heat. Once boiling, lower the heat to low, cover and cook for 13 to 15 mins. Let it sit covered for another 5 mins, then fluff and use.
- Assemble the salad: In a large bowl, add the cooled quinoa, arugula, and cherry tomatoes and mix with dressing. Add the avocado and lightly toss. Add salt and pepper. Taste and adjust the overall flavor by adding more salt, lemon or pepper. I generally add a good dash of freshly ground black pepper. Serve or Store refrigerated for upto 4 days
- To make ahead: Keep the dressing separate, toss when ready to serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.