Arabic
Garden Harvest Quinoa Salad
⏱ 45 minutes
🍽 6 people
👁 10 views
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups mixed greens (arugula, spinach, lettuce)
- 1/4 cup chopped fresh mint leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped cucumber
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 avocado, diced (for serving)
- 1/4 cup chopped fresh parsley
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Cook the quinoa according to package instructions. Set aside.
- Toss the mixed greens with mint leaves and place on a large bowl.
- Arrange the cherry tomatoes, crumbled feta cheese, and chopped cucumber on top of the salad.
- Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste.
- Stir in the cooked quinoa and toss gently.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, stir in the diced avocado and chopped parsley.
- Serve chilled or at room temperature.
