How do you store salad?

The salad without dressing stays fresh in the fridge for up to 1 day.

How do you store the vinaigrette?

Store the vinaigrette separately and add it just before serving.

How do you store cooked quinoa?

You can keep cooked quinoa for up to 3 days in a sealed container in the fridge.

Mediterranean salad with quinoa, sun-dried tomatoes, olives, and artichoke

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25min

•

Easy

This Mediterranean salad is packed with flavors and textures—pure happiness on your plate! With a mix of fresh greens straight from the field, crunchy quinoa, and a delicious vinaigrette with mustard, anchovies, and capers, this is a true meal salad. The combination of sun-dried tomatoes, olives, and artichoke will put you in a vacation mood, as if we’re no longer in Belgium!

Not a fan of blue cheese? Feel free to replace it with feta, mozzarella, or grilled halloumi.

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Ingredients

What do you need?

Quantity: 4P

Salad:

150 g quinoa, rinsed and cooked
700 g mixed lettuce (rocket, mizuna, leaf lettuce, lamb's lettuce, barbarakers, etc.)
1 handful of sun-dried tomatoes, chopped
1 handful of olives, halved
1 jar of artichokes in oil, drained and cut into pieces
250 g Jersey blue cheese (or alternative of your choice)
1 tbsp capers

Vinaigrette with mustard, anchovies and capers:

4 anchovy fillets, finely chopped
1 tbsp mustard
2 tbsp pomegranate molasses
4 tbsp olive oil
1 tsp sea salt
1 clove garlic, grated
Salt and pepper to taste

4 anchovy fillets, finely chopped
1 tbsp mustard
2 tbsp pomegranate molasses
4 tbsp olive oil
1 tsp sea salt
1 clove garlic, grated
Salt and pepper to taste

Make it veggie!

Leave out the cheese and anchovies and add extra herbs and a splash of lemon juice to the dressing.

Preparation method

How do you make this?

How to cook quinoa:Rinse the quinoa and cook according to the instructions on the package. Let it cool.

Prepare lettuce:Wash and dry the lettuce and divide over a large bowl.

Making the vinaigrette:Finely chop the anchovies and mix with the mustard, pomegranate molasses, olive oil, sea salt, grated garlic, salt and pepper.

Compose:
Divide the quinoa over the lettuce.
Add the sun-dried tomatoes, olives, artichokes and capers.
Crumble the blue cheese over it (or replace with feta, mozzarella or halloumi).

Mixing & serving:Sprinkle the salad with the vinaigrette and mix well. Serve immediately.

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