Just like everyone else this time of year, I’m enjoying the indulgences that come with the holidays. I find it impossible to hold back when people bring out a charcuterie board full of cured meats and varying cheeses. And don’t even get me started on Christmas cookies. I don’t have much of a sweet tooth, but when it comes to Christmas cookies, I’m all in. Especially ones that stir up nostalgic emotions—like jam-filled thumbprints and powdery snowballs.
But after a weekend of letting loose and stuffing my face at holiday parties, I’m ready to lighten things up come Monday. And that’s pretty easy to do when you make a batch of quinoa and whip up this mediterranean quinoa salad. The best part? There’s no need for feta cheese or dressing, thanks to a healthy and creamy plop of homemade hummus! So you can continue to save those indulgences for the weekends :)
Mediterranean Quinoa Salad With Hummus.
The reason I added quinoa and toasty walnuts to an otherwise classic Greek salad is because I wanted to make it a bit more warming for the chilly season. Consider this a “winter” Greek salad. You can throw the quinoa in cold, but fresh out of the pot or slightly warmed up if leftover creates a light, refreshing, and cozy dish. I like to make a big batch of quinoa at the beginning of the week (or on a Sunday) and set myself up with a week’s worth of healthy lunches.
This bowl is brimming with quinoa, spinach, garlicky olives, tangy red onions, juicy grape tomatoes, earthy toasted walnuts, and crisp cucumbers. But feel fee to add chopped roasted red pepper, marinated artichokes, and swap the walnut for almonds or pecans! Whatever makes up the perfect Greek salad for you.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Check out some more healthy seasonal fall and winter salad ideas:
- Apple Pecan Farro Salad With Maple Vinaigrette
- Salmon and Apple Walnut Salad
- Warm Roasted Squash Salad With Red Currants and Maple Tahini Dressing
- 1 cup cooked quinoa *See notes
- 1 cup of ribboned or roughly chopped baby spinach
- 1/4 cup Kalamata Olives
- 1 TBSP diced red onions, or a few thin slices
- 1/4 cup sliced cucumber, or a few ribbons of cucumber
- 1/4 cup grape tomatoes, halved
- 1/4 cup of toasted walnuts, roughly chopped
- 2-3 TBSP of hummus *See notes for my homemade hummus recipe!
- Rinse 1 cup of quinoa through a sieve and transfer to a saucepan. Lightly toast the quinoa over medium heat. Add 1 3/4 cup of vegetable broth to the saucepan and bring to a boil. Once you've got a boil going, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the quinoa has absorbed all of the liquid and can be fluffed with a fork. Set aside.
- Place walnuts in a dry pan and place over medium-low heat for 3-5 minutes, or until they're lightly toasted, shaking the pan often to prevent burning. Set aside.
- Place 1/2 cup of cooked quinoa in a bowl along with the spinach, olives, onions, cucumber, tomatoes, and walnuts. Top with hummus and dig in!
Try this with my homemade hummus!
This recipes makes enough quinoa to make this salad for the week. If you only want to make enough quinoa for a 1-2 servings of this salad, cook 1/3 cup of quinoa in 2/3 cups of broth instead.