If you're big on flavor and texture, look no further. Mediterranean Quinoa Salad is bringing it by the forkful. As prepared, it's perfect as a side dish with grilled chicken, lamb, or steak. Or, add your favorite plant based protein (white beans are terrific) for vegan or vegetarian meal. This salad keeps for days, so hello delicious meal prep.
Place quinoa into a fine mesh sieve and rinse until cool running water until the quinoa no longer foams (the foaming you see is the bitter coating being rinsed from the quinoa). Cook according to preference; see notes below.
Heat a skillet over medium hight heat. Add the pine nuts to the dry skillet and toast, tossing frequently, until the nuts are golden brown and very fragrant, about 5 minutes.
Make the vinaigrette. Combine the olive oil, lemon juice, honey, oregano, salt and pepper in a lidded jar. Shake until emulsified.
Combine the cooked quinoa with the cucumber, artichoke hearts, roasted red peppers, olives, parsley, oregano and pine nuts in a large bowl. Pour the dressing over the quinoa salad, then toss to combine. Serve warm, at room temperature, or chilled.
Notes
How to Cook Quinoa
Instant pot method: combine equal parts rinsed quinoa and water in the Instant Pot, plus salt and a tablespoon of olive oil (this helps prevent foaming). Cook for just 1 minute on high pressure (bearing in mind the time it takes for your Instant Pot to build pressure), and then allow the pressure to naturally release for 10 minutes. Remove the lid and fluff with a fork.
Stovetop method: combine the rinsed quinoa with 2 cups of water (1:2 ratio) in a small sauce pot. Bring the liquid to a boil over high heat, then reduce to low. Cover and cook 15 minutes, or until all water is absorbed. Remove the pot from heat and allow the quinoa to sit an additional 5 minutes. Remove the lid and fluff with a fork.
Storage: store leftovers in an a sealed container in the fridge for 5-7 days. Very perishable add-ins like chicken and cheese should be added to preference just before serving.