Rosa Marina Salad is a vibrant dish that brings the essence of Mediterranean cuisine to your table. This colorful salad combines nutrient-rich ingredients like quinoa, fresh vegetables, and zesty citrus, making it the perfect addition to any light lunch or refreshing summer meal.
Ingredients
Scale:
1 cup quinoa (rinsed and drained)
2 cups water or vegetable broth
1 cup cherry tomatoes (halved)
1 cucumber (diced)
1 bell pepper (diced, any color)
1 cup cooked chickpeas (drained and rinsed)
½ red onion (finely chopped)
1 cup parsley (chopped)
½ cup feta cheese (crumbled, optional for a non-vegan version)
¼ cup olive oil
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and chop the parsley. Set aside.
In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper. Whisk until emulsified.
