Ingredients

Instructions

Prep the Base

  1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
  2. Combine the quinoa and vegetable broth in a pot and bring to a simmer.
  3. Cover, reduce heat to low, and cook for 15 minutes.
  4. Remove from heat and let rest, covered, for 5 minutes.
  5. Fluff the quinoa and spread it on a large plate to cool slightly, which prevents wilting the greens.

Toast the Pepitas

  1. Place the pepitas in a dry pan over medium heat.
  2. Toast until they become fragrant and lightly golden, about 2–3 minutes.
  3. Sprinkle with a tiny pinch of salt and set aside to cool.

Prepare the Dressing

  1. Whisk the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and black pepper in a small bowl until emulsified.

Assemble the Salad

  1. In a large bowl, combine the cooked quinoa, chickpeas, sun-dried tomatoes, cucumber, red onion, sliced spinach, and fresh herbs.
  2. Pour the dressing over the top and toss until evenly coated.
  3. Let the salad stand for 10 minutes to allow the flavors to meld.
  4. Taste and adjust with more salt or lemon if the profile feels muted.
  5. Gently fold in the feta, or top with fried halloumi if using.

Fried Halloumi Alternative

  1. Slice the halloumi into 1/2-inch thick pieces.
  2. Pat them dry with a paper towel.
  3. Heat a non-stick pan over medium-high heat with a tiny drizzle of oil.
  4. Fry the halloumi until golden brown and crispy on both sides, about 2 minutes per side.
  5. Serve immediately on top of the salad.

Plating & Garnishing

  1. Serve the salad on a wide, shallow platter to showcase the vibrant color separation.
  2. Mound the mixture in the center to create visual height.
  3. Scatter the toasted pepitas, a few whole herb leaves, and the cheese over the top for crunch, freshness, and salt.
  4. Finish with lemon zest grated directly over the dish for a bright aroma.
  5. Add a few cucumber ribbons on top for a professional, clean look.

Tips for Success

  • Perfect Quinoa: Using a 1:1.75 ratio of quinoa to liquid ensures the grains stay distinct and fluffy for the salad, rather than becoming soft or mushy.
  • Thin spinach ribbons: Chiffonade the spinach by stacking the leaves, rolling them tightly, and slicing crosswise into thin strips.
  • Maintain crunch: Add the toasted pepitas just before serving to ensure they stay extra crispy.
  • Leftover storage: This salad keeps beautifully in the fridge. If the quinoa absorbs too much dressing overnight, refresh it with a squeeze of fresh lemon juice before serving.