Italian-Inspired Quinoa Salad
A hearty and flavorful quinoa salad with sun-dried tomatoes and herbs.
Ingredients
- 1 cup Cooked Quinoa
- 1/4 cup Oil-Packed Sun-dried Tomatoes
- 1/4 cup Kalamata Olives
- 2 tbsp Fresh Basil
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1/4 tsp Garlic Powder
- 1/4 tsp Dried Oregano
- to taste Salt
- to taste Freshly Ground Black Pepper
Instructions
- Cook quinoa according to package directions. Let cool slightly.
- If using oil-packed sun-dried tomatoes, drain some of the oil but reserve 1 teaspoon. Roughly chop the sun-dried tomatoes and Kalamata olives.
- In a large bowl, combine cooked quinoa, sun-dried tomatoes, and Kalamata olives.
- In a separate small bowl, whisk together extra virgin olive oil (including reserved oil from sun-dried tomatoes, if using), lemon juice, garlic powder, dried oregano, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Taste and adjust seasoning as needed. Garnish with fresh basil before serving.
- For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Cuisine: Italian
Suitability: Gluten-Free,Dairy-Free,Vegetarian
Prep Time: 15 mins
Cook Time: 0 mins
Serving Size: 1
Meal Type: lunch