Jump to Recipe
Mediterranean Chopped Salad with Quinoa and Oregano-Mustard Vinaigrette inspired by Cobblestones of Lowell
AI generated image
Inspired by Cobblestones of Lowell
Try the Original

Mediterranean Chopped Salad with Quinoa and Oregano-Mustard Vinaigrette

Appetizer Vegetarian Gluten-free
This vibrant chopped salad combines peppery arugula with protein-rich quinoa and an array of fresh vegetables for a nutritious, texture-filled dish. Creamy avocado and sharp cheddar add richness, while chickpeas provide hearty substance. The oregano-mustard vinaigrette brings a tangy, herbaceous note that unifies the diverse components in this refreshing, Mediterranean-inspired salad.
Prep Time 25 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 70 mins
Servings 4

Ingredients

  • 3/4 cup quinoa (Rinsed)
  • 1 1/2 cups vegetable broth (Or water)
  • 4 cups arugula (Lightly packed)
  • 1 large ripe avocado (Diced)
  • 1/2 medium English cucumber (Diced)
  • 1 medium red bell pepper (Diced)
  • 1 can (15 oz) chickpeas (Drained and rinsed)
  • 4 oz cheddar cheese (Diced small)
  • 1 cup cherry tomatoes (Halved)
  • 1/4 cup red onion (Finely diced)
  • 1/3 cup kalamata olives (Pitted and halved, optional)
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tbsp fresh oregano leaves (Chopped, plus more for garnish)
  • 1 small garlic clove (Minced)
  • 1 tsp honey
  • 1/2 tsp kosher salt (Plus more to taste)
  • 1/4 tsp freshly ground black pepper (Plus more to taste)
  • 1/4 cup pepitas (pumpkin seeds) (Toasted, for garnish)

Tools You'll Need

  • Medium saucepan with lid
  • Baking sheet for cooling quinoa
  • Knife and cutting board
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Measuring cups and spoons

Chef's Tip

For perfect quinoa, rinse it thoroughly in cold water before cooking to remove its natural bitter coating called saponin. After cooking, let it rest covered for 5 minutes, then fluff with a fork and spread it on a baking sheet to cool quickly. This prevents clumping and gives you fluffy, separate grains that distribute beautifully throughout the salad.

Instructions

  1. Cook quinoa: Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  2. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork, spread on a baking sheet, and let cool for 20-30 minutes.
  3. Make vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, fresh oregano, garlic, honey, salt, and pepper until emulsified.
  4. Prep vegetables: Place diced red onion in a small bowl of ice water for 5-10 minutes to reduce sharpness, then drain well.
  5. In a large bowl, combine arugula, cooled quinoa, avocado, cucumber, bell pepper, chickpeas, cheddar cheese, cherry tomatoes, drained red onion, and olives if using.
  6. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to combine. Add more dressing as needed to coat ingredients lightly.
  7. Season with additional salt and pepper to taste.
  8. Just before serving, garnish with toasted pepitas and additional fresh oregano leaves.

Plating

Serve the salad in a wide, shallow bowl or on a large platter with low sides. Ensure the ingredients are evenly distributed and visible throughout. Drizzle a small amount of extra vinaigrette around the edges of the dish. Scatter toasted pepitas over the top along with a few fresh oregano leaves for color and aroma. For an elegant presentation, arrange a few whole arugula leaves around the edge of the dish.

Storage & Reheating

This salad is best enjoyed freshly made, but components can be prepared ahead. Store cooked quinoa refrigerated for up to 4 days. The vinaigrette can be refrigerated in an airtight container for up to 5 days. Chop vegetables (except avocado) up to a day ahead and store separately in the refrigerator. Add avocado and dress the salad just before serving. If you must store assembled salad, keep dressing separate and add just before eating.

About This Recipe

This Mediterranean-inspired chopped salad combines the traditional Greek flavors of oregano, red wine vinegar, and olive oil with nutrient-rich quinoa for a substantial vegetarian main course. The variety of vegetables provides a rainbow of colors and nutrients, while the technique of uniform chopping ensures that each bite contains a perfect balance of flavors and textures. The addition of creamy avocado offers a California twist to this Mediterranean classic.

How did it turn out?

We'd love to hear about your experience making this recipe!