Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

This salad is perfect as a side or a meal! Fresh, bright and filling, this may become one of your favorites!

Ingredients:

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 1 cup baby arugula
• 1 large cucumber, seeded and finely-diced
• 1 cup cherry tomatoes, quartered
• 1 15oz can chickpeas
• ⅓ cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• ¼ cup red onion, finely diced
• 1/4 cup finely-chopped fresh parsley

For the Dressing:

• 1 garlic clove, minced
• ¼ cup Bella Nonnas Ultra Premium Extra Virgin Olive Oil
• 3 tablespoons Balsamic Vinegar
• Juice of half a lemon
• Sea salt and fresh ground pepper to taste

Instructions:

For the Salad:

• Cook quinoa in a medium saucepan with 2 cups water, and cook according to package instructions until al dente.
• Remove from heat, draining off any extra water.
• Let quinoa cool for at least 10 minutes.
• Transfer quinoa to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.
• Toss until combined.

For the Dressing:

• Whisk all ingredients together.
• Enjoy!