Mediterranean Quinoa Salad

Tomatoes, Cucumbers, Chickpeas and diced red cabbage with a lemon-coriander drizzle. Topped with dill-tahini dressing, crumbled feta, and fresh avocado. I got a salad like this at an out of town music festival food truck, and had to recreate it at home!

  • PREP
    1 Hour
  • COOK
    15 minutes
  • TOTAL
    1 Hours, 15 minutes

Ingredients

  • 8 ounces grilled chicken breast

  • Salad

  • 8 ounces kale or spinach

  • 1 cup cucumber chopped

  • 1/2 cups grape tomatoes halved

  • 1/2 red onion diced

  • 15 ounces chickpeas drained and rinsed

  • 1 cup red cabbage chopped

  • 1/4 cups cilantro chopped finely

  • crumbled feta for topping

  • 1 cup cooked quinoa

  • 1 avocado

  • Drizzle

  • 1/3 cups olive oil

  • 2 Tbsp water.

  • 2 handfuls cilantro

  • 2 tablespoons lemon juice

  • 2 teaspoons garlic

  • 1/4 teaspoons salt

  • 1 teaspoon honey

  • 2 tablespoons red wine vinegar

  • Dressing:

  • 1/4 cups water

  • 1/2 cups raw tahini

  • 1 clove garlic

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon raw apple cider vinegar

  • 1/4 teaspoons fine sea salt

  • 1 large handful fresh dill

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Instructions

  1. Salad: Cook the quinoa according to package directions. Allow to cool (about 10-15 minutes).
  2. In a large bowl, mix together the red onion, cucumber, chickpeas, grape tomatoes, cilantro and red cabbage. Set aside.
  3. Once your quinoa has cooled, add it to the large bowl with the salad ingredients.
  4. Drizzle (can be made ahead of time): Add all of the ingredients to a blender or a bowl with immersion blender. Puree until smooth and emulsified. Store refrigerated.
  5. Dressing (can be made ahead of time): In a mixing bowl, combine the tahini, water, 3 tablespoons of lemon juice, garlic, vinegar, and salt.
  6. Use a small whisk to stir it all together until it is creamy. Taste and add another tablespoon of lemon juice if a more tart flavor is desired.
  7. Stir in the fresh dill, and let the dressing rest for at least 15 minutes to let the flavors meld. Serve immediately, or store it in an airtight container in the fridge for up a week.
  8. Combine salad ingredients in serving bowl. Add a light bit of the drizzle.
  9. Pour dressing over top and finish with feta and avocado

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