Mediterranean Quinoa Salad

By Vanessa Haberman—Plates & Petals

Salad Ingredients:

1 box arugula, thoroughly washed and dried

½ an avocado, sliced

½ a small red onion, thinly sliced

½ a box of cherry tomatoes, halved or quartered

2 Persian cucumbers, diced

Handful of Kalamata olives (or your favorite kind of olive!)




What sets this delightful salad apart? Two things:

1. You’re going to oven bake your quinoa and absolutely love it!! No mess, hassle-free, and so fluffy. Place 1 cup quinoa in a baking dish. Pour 2 cups of boiling water over, and a sprinkle of salt. Cover tightly and bake on the top or middle rack of the oven for about 25 minutes or until the water has evaporated and it’s super fluffy!

2. This simple, quick, and fantastic lemon vinaigrette will become your new favorite go-to-dressing, because it goes with any salad and anything you’re serving:

      ¼ cup extra virgin olive oil

       Juice of one large lemon

       1 clove minced garlic

       Salt and pepper to taste

Rochel Lazar