Ingredients:

  • 1 cup (200g) White Quinoa, rinsed thoroughly
  • 2 cups (475ml) Vegetable Stock or water
  • 1 can (400g/14oz) Chickpeas, drained and rinsed
  • 1 Red Bell Pepper, finely diced
  • 1 small Cucumber (English or Lebanese), seeded and diced
  • ½ cup (75g) Marinated Feta, diced (reserve oil for later use)
  • ¼ cup (35g) Toasted Pine Nuts or Sliced Almonds
  • ¼ cup Fresh Parsley, finely chopped
  • 2 tbsp Fresh Mint, finely chopped
  • ½ tsp Kosher Salt (for quinoa)
  • 1 large head Butter Lettuce or Mixed Spring Greens (approx. 200g), washed and dried
  • 1 cup (150g) Cherry Tomatoes, halved
  • ½ cup (80g) Kalamata Olives, pitted
  • 4 large Radishes, thinly sliced
  • 2 Chicken Breasts (approx. 300g) OR 250g Halloumi Cheese, sliced and grilled (as protein option)
  • ½ cup (120ml) Extra Virgin Olive Oil (for dressing)
  • ¼ cup (60ml) Fresh Lemon Juice (about 2 large lemons)
  • 1 tbsp Dijon Mustard (smooth)
  • 1 tsp Honey or Maple Syrup
  • 1 large clove Garlic, minced
  • 1 tsp Dried Oregano
  • ½ tsp Kosher Salt, or to taste (for dressing)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Dressing: In a small jar, combine the lemon juice, Dijon mustard, honey/maple syrup, minced garlic, oregano, salt, and pepper. Secure the lid and shake vigorously until well combined. Pour in the olive oil, secure the lid, and shake again for 30 seconds until the dressing is thick and emulsified. Set aside.
  2. Cook Quinoa: Combine rinsed quinoa and stock/water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat (keep covered) and let steam for 5 minutes. Fluff with a fork and transfer to a large bowl to cool completely.
  3. Combine Salad: Once the quinoa is cool, fold in the diced bell pepper, cucumber, chickpeas, toasted nuts, feta, parsley, and mint. Season with salt. Drizzle 2–3 tablespoons of the prepared vinaigrette over the quinoa salad and toss gently.
  4. Cook the Protein: Pat the chosen protein (chicken or halloumi) dry and season. Grill or sear the protein until cooked through. Allow it to rest for 5 minutes, then slice thinly for attractive presentation.
  5. Assemble the Platter: Arrange the mixed leafy greens across a large, flat serving platter. Place the prepared Sunshine Quinoa Salad in a central area. Artfully scatter the halved cherry tomatoes, sliced radishes, and olives around the greens and quinoa.
  6. Garnish and Finish: Arrange the sliced grilled protein in a fan shape. Drizzle the remaining vinaigrette lightly over the leafy greens just before serving. Reserve a small amount of dressing for guests to add later.