Red Quinoa Salad with Feta Cheese
Ingredients
For the Red Quinoa Salad
- 1 cup red quinoa
- 2 cups water
- 4 cups arugula
- 1 14-ounce can chickpeas
- 1 cup cherry tomatoes
- 1/4 cup kalamata olives
- 1/2 cup marinated artichoke hearts
For the Lemon Vinaigrette
- 2 lemons juiced
- 1/2 cup extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Method
- In a medium pot, add the quinoa and water. Bring to a boil, then cover and cook on low heat for 30 minutes, until water has absorbed. Fluff with a fork and allow the quinoa to cool.
- In a bowl, add the cooked and cooled quinoa and arugula.
- Top with cherry tomatoes, bell peppers, tomatoes, artichokes, and Kalamata olives.
- Sprinkle on the feta cheese on top of the salad and set aside.
- Mix the salad dressing ingredients in a small bowl: the olive oil, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the salad, toss well, and enjoy.
Nutrition
Calories465kcalCarbohydrates37gProtein8gFat33gSaturated Fat4gPolyunsaturated Fat4gMonounsaturated Fat21gSodium537mgPotassium483mgFiber6gSugar3gVitamin A959IUVitamin C46mgCalcium87mgIron3mg
Notes
Additions and Substitutions
- Add in your favorite chopped or sliced vegetables: sliced cucumber, roasted zucchini or squash, or sun-dried tomatoes would be great additions.
- You can use either fresh bell pepper or roasted red peppers in a jar. Both would add delicious flavor to this quinoa salad.
- Instead of kalamata olives, you can use a different variety of olive like green Castelvetrano olives, green, or black olives.