Mediterranean Quinoa Salad

Enjoy this Panera Bread copycat recipe of Mediterranean Quinoa Salad at home. With a mix of chopped romaine kale topped with cooked and chilled quinoa, roasted grape tomatoes, cucumbers, kalamata olives, and sliced almonds you'll thing you are eating a Modern Greek Salad from Panera Bread (but for half the cost).

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 298kcal

Author Katie

Equipment

Mixing Bowl

Ingredients

2 cups romaine lettuce chopped
2 cups kale chopped
12 kalamata olives divided
½ cup oven roasted grape tomatoes divided
16 cucumber slices divided
1 cup cooked quinoa divided
4 tablespoons toasted sliced almonds divided
Greek Salad Dressing

Instructions

In 4 bowls, begin to arrange the salad by mixing ½ cup each chopped romaine and kale.
To each plate add: 3 kalamata olives, 2 tablespoons of oven roasted grape tomatoes, 4 cucumber slices, ¼ cup cooked quinoa and 1 tablespoon toasted sliced almonds.
Serve immediately and top with Greek Salad Dressing.

Notes

Prep Ahead - This recipe calls for cooked quinoa and roasted grape tomatoes. Both need to be prepped ahead of time. I recommend making both of these at least the day prior.
Dressing - You can make my homemade Greek Salad Dressing or purchase the Panera Bread brand from your local grocery store.
Salad Blend - I find a mix of tiny pieces of chopped kale plus chopped romaine works best for a similar texture/consistency of Panera Bread's salad.

Nutrition