Mediterranean Quinoa Salad

HonorHealth - Recipe Moraccan Stew

Farmers markets, community-sponsored agriculture boxes and your own garden offer a bounty of local and seasonal produce. This entrée salad uses seasonal arugula, cucumbers, peppers and basil.


  • 1 can chickpeas (15-ounces, BPA-free), drained
  • 1 ½ teaspoons olive oil
  • ¼ teaspoon paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon curry powder
  • 1/3 cup extra virgin olive oil
  • Juice of 1 large lemon
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2 cups cooked quinoa
  • 3 cups arugula
  • ½ cup diced cucumbers
  • ½ cup red peppers, chopped
  • 1/3 cup pitted Kalamata olives, sliced
  • ¼ cup fresh basil, slivered

Roast the chickpeas:

Preheat oven to 400◦F.

Drain chickpeas in a colander. Rinse under running water. Pat very dry with paper towels.

Mix 1 ½ teaspoons olive oil, paprika, coriander and curry powder in large bowl. Add chickpeas. Toss to coat.

Spread chickpeas in an even layer on a baking sheet.

Bake in the oven for 20 to 30 minutes, stirring or shaking the pan every 10 minutes, until browned and crisp. Set aside.


In a small bowl, whisk together 1/3 cup extra virgin olive oil, lemon juice, honey and mustard to make dressing.

Season as desired with salt and black pepper.

In a large serving bowl:

Add quinoa, arugula, cucumbers, red peppers, olives and roasted chickpeas.

Drizzle with dressing. Garnish with basil.

Yield: 4 servings

Approximate nutritional breakdown per serving: 331 calories, 11 grams protein, 15 grams fat, 38 grams carbohydrate, 7 grams fiber, 201 milligrams sodium