Description
A Mediterranean-inspired vegetarian salad combining protein-packed quinoa, earthy toasted pine nuts, and bright herbs for a nutritious weeknight meal. Adaptable with additions like tofu or olives, this refrigerated-friendly dish is perfect for meal prep.
Ingredients
1 cup dry quinoa
1/3 to 1/2 cup pine nuts
1 cup cherry or diced tomatoes
1 English cucumber
1/2 cup red onion or 2–3 scallions
1/4 cup extra-virgin olive oil
1–2 lemons
1/2 cup fresh parsley
2–3 tablespoons fresh mint
1–2 cloves garlic
Instructions
Rinse quinoa in fine-mesh sieve for 30 seconds to remove bitterness
Toast pine nuts in dry skillet over medium heat until golden, stirring constantly to prevent burning
Dice English cucumber and add to bowl
Chop red onion/scallions, mince garlic, and add to bowl
Cook quinoa in 2 cups broth or water per 1 cup dry, following package instructions
Whisk lemon juice, olive oil, garlic, and herbs in small bowl until emulsified
Toss cooked quinoa with remaining ingredients and dressing just before serving
Notes
Use up to 2 cups vegetable broth instead of water for richer flavor
Substitute balsamic vinegar for lemon juice for a different variation
Store refrigerated for up to 48 hours; add dressing just before serving to maintain texture
- Prep Time: 15
- Cook Time: 15
- Category: lunch
- Method: Tossing/Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (140g)
- Calories: 250
- Sugar: 3g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg