Texture and flavor abound in this fresh salad. Don’t worry if you can’t find mizuna greens, kale would be a fabulous substitute.
This Mediterranean style salad is loaded with the good stuff. The hearty greens make it a perfect make ahead recipe. The quinoa and chickpeas add great protein and interest. A bit of feta adds that salty zing and the simple dressing brings it all together.
Our CSA does a great job of introducing us to new kinds of produce. The variety of greens is always fun.
Luckily they always give recipe ideas for the ones that might be unfamiliar. A quinoa salad was suggested for the mizuna greens.
I love a good grain salad. We have been enjoying caprese quinoa salad for several years and it’s one of my favorite ways to use cherry tomatoes.
When they suggested a quinoa salad for these feathery greens, I was instantly in. I didn’t have all of the other ingredients on hand, so I adapted it to mimic the flavors of my lemony kale salad.
A little about mizuna greens
Mizuna greens are flavorful and sturdy, making them perfect for a salad like this. The are a little spicy like a mix between mustard greens and oregano.
They have a mild peppery taste and a great feathery appearance. Adding a handful add both visual interest and flavor.
Mizuna greens do not wilt easily after contact with salad dressing. If anything, like kale, it is even better with a little time to marinade.
So this salad is a great make ahead dish. I made it several hours before dinner and it was amazing.
More on the salad
The leftovers made an amazing lunch throughout the week. Even after several days I was absolutely looking forward to lunch so I could have some.
This would make a great picnic or potluck dish for that same reason. It’s always nice to have a healthy and carefree option for those occasions.
If you can’t find mizuna greens, use another sturdy green. Shredded kale would be a great alternative.
You could also try arugula or watercress. There are a lot of great options but do try the mizuna if you can find it.
- 2 cups dry quinoa
- 4-5 cups mizuna greens, lightly packed
- 15 ounce can chickpeas
- 4 ounces crumbled feta cheese
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon Dijon mustard
- salt and pepper
- Cook the quinoa according to the package directions and allow to cool.
- Wash and dry the greens. Then roughly chop them into bite sized pieces.
- Rinse and drain the can of chickpeas.
- Add the cooled quinoa, greens, chickpeas and feta into a large bowl. In a small bowl, stir together the olive oil, lemon juice, mustard and a healthy pinch each of salt and pepper. Drizzle over salad and toss to coat. Adjust the seasoning to your liking.
- Cover and chill until ready to serve.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 213mgCarbohydrates: 34gFiber: 13gSugar: 2gProtein: 13g
All nutritional information is estimated and will depend on the exact ingredients you use.