Mediterranean Quinoa Salad

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Prep Time

40minutes

Cook Time

Servings

People

Product Type

Broths & Stocks,

Prep Time

40minutes

Cook Time

Servings

People

Product Type

Broths & Stocks,

Mediterranean Quinoa Salad

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

40minutes

Cook Time

Servings

People

Product Type

Broths & Stocks,

Prep Time

40minutes

Cook Time

Servings

People

Product Type

Broths & Stocks,

Ingredients

  • 2 (8oz) cartons Pacific Foods Organic Tomato and Red Pepper Stock
  • 1 cup white quinoa
  • 1/4 cup red onion, diced
  • 1 cup canned garbanzo beans
  • 1/4 cup sundried tomatoes roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted green olives halved
  • 3/4 cup feta cheese,
  • 3 cups baby spinach
  • 3 cups baby arugula
  • 1/4 bunch flat leaf parsley, chopped
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tsp. dijon mustard
  • 1/4 tsp. dried Italian seasoning
  • 1 clove garlic minced
  • 1/4 tsp. sea salt
  • 1/4 tsp. fresh ground black pepper

Instructions

  1. Add Tomato and Red Pepper Stock to a medium saucepan over medium-high heat. Bring to a boil.
  2. Add quinoa, stir, and return to boil.
  3. Cover saucepan and reduce heat to a simmer.
  4. Cook quinoa for 15 minutes. Remove quinoa from heat and let sit for 5 minutes before fluffing with a fork.
  5. Pour quinoa into a large bowl and place in refrigerator to chill for 20 minutes.
  6. Prep the salad dressing. Add olive oil, balsamic vinegar, garlic, mustard, sea salt, Italian seasoning, and freshly ground black pepper to a small bowl. Whisk well to combine.
  7. To chilled quinoa add onion, chickpeas, sundried tomatoes, cherry tomatoes, olives, feta cheese, spinach, arugula and fresh herbs.
  8. Drizzle with balsamic dressing and mix well to combine.
  9. Serve immediately.

Ingredients

  • 2 (8oz) cartons Pacific Foods Organic Tomato and Red Pepper Stock
  • 1 cup white quinoa
  • 1/4 cup red onion, diced
  • 1 cup canned garbanzo beans
  • 1/4 cup sundried tomatoes roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted green olives halved
  • 3/4 cup feta cheese,
  • 3 cups baby spinach
  • 3 cups baby arugula
  • 1/4 bunch flat leaf parsley, chopped
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tsp. dijon mustard
  • 1/4 tsp. dried Italian seasoning
  • 1 clove garlic minced
  • 1/4 tsp. sea salt
  • 1/4 tsp. fresh ground black pepper

Instructions

  1. Add Tomato and Red Pepper Stock to a medium saucepan over medium-high heat. Bring to a boil.
  2. Add quinoa, stir, and return to boil.
  3. Cover saucepan and reduce heat to a simmer.
  4. Cook quinoa for 15 minutes. Remove quinoa from heat and let sit for 5 minutes before fluffing with a fork.
  5. Pour quinoa into a large bowl and place in refrigerator to chill for 20 minutes.
  6. Prep the salad dressing. Add olive oil, balsamic vinegar, garlic, mustard, sea salt, Italian seasoning, and freshly ground black pepper to a small bowl. Whisk well to combine.
  7. To chilled quinoa add onion, chickpeas, sundried tomatoes, cherry tomatoes, olives, feta cheese, spinach, arugula and fresh herbs.
  8. Drizzle with balsamic dressing and mix well to combine.
  9. Serve immediately.