Everyday cooking
Mediterranean Quinoa Salad
Boost your metabolism with this fresh Mediterranean Quinoa salad! Vegan salad made easy with quinoa, rocket, chickpeas, olives and Violife Greek White.
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![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
- 100 g Violife Greek white, crumbled
- 250 g quinoa
- 10 fresh basil leaves, chopped
- 3 cups rocket
- 100 g canned chickpea beans, drained
- 100 g roasted red bell pepper, drained and chopped
- 50 g pitted kalamata olives, halved
- 2 garlic cloves, pressed
- 1 tsp fresh thyme, finely diced
- ½ tsp salt
- ½ cup extra virgin olive oil
- salt and freshly ground black pepper, to season
- Cook the quinoa according to package directions with ½ tsp salt added to the water. Cool completely.
- For the dressing mix olive oil, garlic, basil and thyme. Whisk until well combined. Season with salt and freshly ground black pepper and set aside.
- To a large serving bowl, add the quinoa, rocket, chickpeas, red bell pepper, kalamata olives and Violife Greek White.
- Drizzle with the dressing and garnish with basil. Season to taste.
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