Name: Mediterranean Quinoa Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 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

Ingredients

Scale

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

Easy Lemon-Herb Vinaigrette

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

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Instructions

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.
Assemble the salad: In a large mixing bowl, combine the cooked quinoa, greens, olives, sun-dried tomatoes, almonds, and feta cheese (if using).
Drizzle with the vinaigrette (there may be some leftover), and gently toss to coat. Season, to taste. Enjoy!