Mediterranean Arugula Quinoa Salad
Flavor-packed Mediterranean ingredients like kalamata olives and feta cheese combined with arugula, chickpeas, and quinoa all tossed in a homemade sun-dried tomato vinaigrette makes Mediterranean Arugula Quinoa Salad a delectable, healthy salad that's a perfect summertime meal or fresh side dish.
Ingredients
- 3/4 cup quinoa uncooked
- 5 ounce package of arugula
- 15.5 ounce can chickpeas
- 1/3-1/2 cup sliced kalamata olives
- 5 ounces crumbled feta cheese
- Sun-Dried Tomato Vinaigrette
Instructions
- Cook quinoa according to package directions. Once cooked, set it aside without the lid to cool down. When the quinoa has cooled, add it to a large bowl with all the other ingredients and toss to thoroughly incorporate everything. Enjoy!
- Optional - add grilled chicken, steak, shrimp, tofu, or salmon.
Notes
- If dressed, this salad is best the day it is made. You could eat it up to 3-4 days later, but the arugula will be wilted.
- This vegetarian salad can be made vegan by omitting the feta cheese or using a plant-based substitute.
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