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This bright Mediterranean quinoa dish blends protein-rich grains, tasty chickpeas, and vibrant veggies with zesty lemon notes. It's my go-to for busy evenings that's just as good for family meals or when I need to bring something healthy yet impressive to share with pals.
I first made this dish when I wanted something that wouldn't go soggy during an outdoor gathering. Now my family begs for it at every meet-up, and I always stock ingredients to throw it together when I'm craving a quick meal.
Ingredients
- Quinoa: Offers complete protein with a nutlike flavor and turns beautifully fluffy when cooked properly
- Chickpeas: Adds fullness to the meal and delivers extra protein with a pleasant bite
- Roasted red peppers: Brings sweet smoky notes without needing to use your oven
- Lemon juice: Brightens all the tastes with its tangy kick
- Smoked paprika: Adds depth and rich flavor that elevates the whole dish
- Feta or goat cheese: Introduces creamy tartness that complements everything else wonderfully
- Toasted nuts: Provides that essential crunch and robust flavor that pulls it all together
- Fresh herbs: Lends that garden-fresh taste to the entire mixture
Step-by-Step Instructions
- Prepare the quinoa:
- Rinse quinoa under cool water in a fine mesh strainer until water runs clear to remove the bitter coating. Combine with water and salt in a saucepan and bring to a gentle boil. Lower heat and simmer for about 15 minutes until little spirals appear and water is mostly absorbed. Remove from heat, cover and rest for 5 minutes. Use a fork to fluff it up and transfer to a mixing bowl while still somewhat warm.
- Create the dressing:
- Combine olive oil, fresh lemon juice, smoked paprika and salt in a small bowl and stir until well blended. Because warm quinoa absorbs flavors better, pour roughly two thirds of the dressing over the warm quinoa and stir gently. This helps the tasty flavors soak directly into the grains.
- Assemble the salad:
- Add chickpeas, roasted red peppers, arugula, fresh herbs and most of the nuts and cheese to the seasoned quinoa. Mix everything gently, making sure it's all distributed evenly without crushing the delicate items. You'll get a perfect blend of soft quinoa, creamy cheese and crunchy nuts in each serving.
- Final touches:
- Drizzle remaining dressing over top and toss lightly. Scatter your reserved cheese and nuts on top for visual appeal and extra texture. Allow everything to sit for at least 10 minutes before serving so flavors can meld. For best results, chill in the refrigerator for a few hours which transforms it from good to fantastic.
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The smoked paprika is definitely the star of this dish. I found it during a trip to Spain years ago and now it's a kitchen staple. It adds this unique warmth that regular paprika just can't match. My children always tell me when I've forgotten it because something just isn't quite right.
Make It Your Own
This quinoa creation changes easily based on what you've got handy. Switch to roasted sweet potatoes instead of peppers in autumn or mix in fresh cucumber and tomatoes during summer months. It's awesome with Mediterranean herbs like oregano and thyme or you can go for Middle Eastern flair with some mint and za'atar. Just trust your taste and experiment with your favorites.
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Storage Tips
A big plus with this dish is its staying power. Store it in an airtight container in your fridge for up to a week. It actually gets better overnight as the flavors blend together. If you're prepping it ahead for lunches, consider adding the nuts right before eating to maintain their crunch. For optimal taste, let it stand at room temperature about 15 minutes before enjoying it straight from the refrigerator.
Serving Suggestions
Enjoy this dish alongside grilled chicken or fish for a protein-packed meal. It also shines on a grazing board with hummus, olives and warm pita bread. For an impressive presentation, try placing it in a wide bowl lined with extra greens and topped with additional herbs and a light drizzle of quality olive oil. Its colorful appearance matches its amazing flavor.
Common Questions
- → How should I cook quinoa for this?
Rinse quinoa thoroughly to get rid of the bitter taste. Cook it in salted water until tender, then keep it covered off heat for a few minutes. Loosen it with a fork and cool it down completely.
- → What can replace arugula?
Try baby spinach, chopped kale, or your favorite leafy greens instead of arugula. Go with whatever you enjoy most.
- → What's a good swap for feta?
Crumbled goat cheese makes a nice alternative, or pick a plant-based cheese if you don't do dairy.
- → How do I toast the nuts perfectly?
Spread them flat on a baking sheet, warm them at 350°F for roughly 8 to 10 minutes until fragrant, then cool them on a flat surface.
- → Can this be prepped ahead?
Absolutely! Make it up to 4 hours before serving, stick it in the fridge, and let everything mingle together.
- → Is it good for weekly meal prep?
For sure, just keep it in an airtight container in the fridge for up to a week. It'll be ready whenever you need a quick bite.