Healthy Carb Salad!
As soon as I see a recipe of any kind that includes FETA, I am anxious to try it. This healthy quinoa salad is EASY to make with tasty staples from your fridge and pantry. I made this for a 4th of July get together and it as a big hit. You can add shrimp or chicken if you are in need of a protein. That way you have your complex carbs combined with the protein for the best health benefits!
I made the quinoa ahead of time and then put the salad together closer to the time for eating. I also kept the dressing separate to allow guests to choose their own amount of dressing. Plus, then you can keep the salad for leftovers without worrying about everything getting soggy!
Salad Ingredients:
- 1½ cup dry quinoa
- 3 cups arugula
- 1 15 ounce can garbanzo beans, drained
- ½ teaspoon kosher salt
- kosher salt and freshly ground black pepper
- ⅓ cup roasted red bell pepper, drained and chopped
- ⅓ cup pitted kalamata olives, sliced
- ⅓ cup crumbled feta cheese
- ¼ cup basil, thinly slivered
Dressing Ingredients:
- ½ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried thyme, crushed between your fingers
- 2 garlic cloves, pressed
- ½ teaspoon dry basil, minced
Steps:
- Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
- Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
- To a large serving bowl, add the quinoa, arugula, garbanzo beans, and the roasted red bell pepper, kalamata olives and feta cheese.
- Drizzle with the dressing and garnish with basil. Season to taste. Serve cool or at room temperature.