Sundried Tomato, Arugula & Feta Quinoa Salad
Notes: this is such a flavorful, delicious make-ahead salad that comes together quickly (with mostly pantry staples). It's great for lunches (save the arugula to fold in right before eating), and can be dressed up or down with added shredded chicken, extra fresh chopped herbs, swapping out the feta for goat cheese, adding white or garbanzo beans, avocado, etc.
Ingredients
- 1 cup quinoa (dry)
- 1/4 cup sun-dried tomatoes drained of olive oil and chopped
- 1 can white beans or garbanzo beans (rinsed and drained) (optional)
- 1/4 cup olives, chopped kalamata or black
- 4-6 cups arugula
- 2 tbsp feta cheese crumbled
- 1 1/2 tbsp red wine vinegar
- 2 tsp olive oil
- 1/4 tsp sea salt and pepper
Instructions
- Bring 1 cup quinoa and 2 cups of water to boil in a small saucepan. Once boiling, reduce heat to low and cover with a lid. Let cook for 10 minutes, then remove from heat, remove lid and fluff grain. Transfer to a large glass bowl or storage container.
- Chop sundried tomatoes, olives and rinse and drain beans. Add into the quinoa.
- Add red wine vinegar, olive oil, salt and pepper. When quinoa is cooled, add arugula and feta to serve.