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.
Mizuna Greens and Quinoa Salad
Texture and flavor abound in this fresh salad. Don't worry if you can't find mizuna greens, kale would be a fabulous substitute.
Ingredients
- 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
Instructions
- 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: 1Amount 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.
Big Rigs 'n Lil' Cookies
Tuesday 8th of September 2020
I need to try this. I haven't made anything with quinoa in so long, and I enjoy it so much I know I would love this recipe.
Carlee
Monday 14th of September 2020
I hope you give it a go! If you don't have mizuna greens, any hearty green would work. I love the texture of quinoa in salads!