Description
A fresh and flavorful quinoa arugula salad that’s packed with nutrients! Perfect for meal prep, light lunches, or a quick and healthy dinner option.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer. Combine quinoa and water in a medium saucepan and bring to a boil.
- Reduce the heat to low and cover, simmering for 15 minutes, or until the water is absorbed. Let quinoa sit, covered, for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, olives, feta (if using), and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
- Adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.
- Prep Time: 10 min
- Cook Time: 15 min