Mezze Quinoa Salad
This Mezze Quinoa Salad includes quinoa, artichokes, roasted red peppers, hearts of palm, olives, and a whole bunch of herbs tossed in a light and simple lemon vinaigrette. It doesn’t get much easier or more delicious than this! This grain salad is the perfect healthy lunch or picnic side!
Servings: 6 servings
Ingredients
- 3 cups Cooked quinoa
- 17.5 oz jar Marinated artichokes
- 17.5 oz jar Hearts of Palm sliced
- 12 oz jar roasted red peppers, chopped
- 1/4 cup Kalamata olives, sliced or chopped
- 8-10 castelvatrano olives pitted and ripped
- 1/4-1/2 cup parsley chopped + additional for garnish
For the vinaigrette:
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil more as needed
- 1 clove garlic minced
- 1 Tbsp shallot minced
- 1/2 tsp salt
- Freshly cracked black pepper
Instructions
- In a large bowl, combine quinoa, artichokes, hearts of palm, roasted red peppers, and kalamata olives. Reserve castelvatranos and parsley.
For the vinaigrette
- Combine lemon juice, garlic, and shallot in a mason jar. Shake to combine. Add Olive oil, shaking vigorously to combine. Season with salt and pepper.
- Conversely, add all lemon juice, garlic, and shallot in a food processor and pulse to combine. with motor running, add olive oil slowly to emulsify. Season with salt and pepper.
- Drizzle vinaigrette over salad. Note that you may not need it all.
Notes
Items Used in Recipe:
- Marble Slab
- Castelvatrano Olives
- Marinated Artichokes
- Hearts of Palm
- Quinoa