Ingredients
Lemon-Mint Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons mint, finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 2 cups cooked quinoa
- 1 cup snap peas, chopped
- 1 avocado, diced
- ½ cup diced red pepper
- ½ cup halved cherry tomatoes
- ¼ cup kalamata olives, pitted and halved
- ¼ cup diced red onion
- ¼ cup chopped parsley
- ¼ cup Medjool dates, pitted and chopped
- ¼ cup raisins
- ¼ cup pistachios
Instructions
- Prepare the Lemon-Mint Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, finely chopped mint, sea salt, and black pepper until well combined and emulsified.
- Combine the Salad Ingredients: In a large bowl, add the cooked quinoa, chopped snap peas, diced avocado, red pepper, halved cherry tomatoes, kalamata olives, diced red onion, chopped parsley, chopped Medjool dates, raisins, and pistachios.
- Mix the Salad: Pour the prepared lemon-mint vinaigrette over the salad ingredients. Gently toss all components together to ensure the vinaigrette coats everything evenly without mashing the avocado.
- Chill and Serve: For best flavor, refrigerate the salad for 15-30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature as a refreshing, healthy meal or side dish.
Notes
- Use freshly cooked quinoa cooled to room temperature or chilled for the best texture.
- Adjust lemon juice and salt to taste for the vinaigrette.
- For added protein, consider topping with grilled chicken or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To make this salad vegan and gluten-free, ensure all ingredients, especially olives and dates, are certified free of additives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (quinoa should be cooked beforehand)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
