Ingredients
Quinoa Base
- ½ cup quinoa
- ¾ cup water
Salad Ingredients
- 15 oz can of chickpeas, drained and rinsed
- 1 cup chopped broccoli florets
- ½ cup finely diced red onion
- ½ cup dried cranberries
- ¼-½ cup sliced almonds (or roasted sunflower seeds)
- ⅓-½ cup crumbled feta (optional, for non-vegan option)
- 1 cup arugula, washed and roughly chopped
Dressing
- ¼ cup fresh lemon juice (from 2 small lemons)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon red or white wine vinegar
- 1 clove garlic, peeled and minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the Quinoa: Rinse and drain the quinoa using a mesh strainer or sieve. Lightly toast it in a small pot over medium-high heat, stirring often, to enhance nuttiness. Add water, bring to a boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 13 minutes or until the quinoa is fluffy and water is absorbed. Fluff with a fork, season lightly with salt and pepper, then transfer to a large mixing bowl and chill in the fridge to cool.
- Make the Dressing: While quinoa cooks, juice the lemons to yield ¼ cup fresh lemon juice and pour into a small jar. Add minced garlic, olive oil, vinegar, salt, and pepper. Seal the jar and shake well to emulsify the dressing.
- Prep the Salad Ingredients: Wash, dry, and roughly chop the arugula. Finely dice the red onion. For milder onion flavor, add onions to the dressing jar to marinate a few minutes. Chop or tear the broccoli florets into small bite-sized pieces.
- Assemble the Salad: To the cooled quinoa in the mixing bowl, add arugula, broccoli, chickpeas, and dried cranberries. Shake the dressing jar again and pour over the salad along with the onions. Mix well to combine thoroughly.
- Finish and Serve: Gently fold in the sliced almonds (or sunflower seeds) and crumbled feta if using. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately and enjoy a refreshing, wholesome salad.
Notes
- To make this salad vegan, skip the feta cheese.
- To reduce onion sharpness, marinate diced onions in the dressing before mixing into the salad.
- Toast quinoa before cooking for enhanced flavor and fluffiness.
- This salad can be made ahead and stored refrigerated but is best eaten fresh for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
