Quinoa Arugula Summer Salad
Ingredients
- 3 to 4 cups cooked quinoa, chilled
- 1/3 cup seasoned rice vinegar
- 2 Tbsp. safflower or canola oil
- 1 tsp. Angostura orange bitters optional
- 1/2 tsp. each salt and fresh-ground pepper
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped fresh basil or parsley or cilantro
- 3 Tbsp. chopped fresh mint
- 2 Tbsp. sliced green onion
- 2 cups halved cherry tomatoes mixed colors is fun!
- 4-5 cups baby arugula
Instructions
- Cook quinoa ahead of time. Let cool, uncovered, then chill until ready to make salad. One (1) cup uncooked quinoa yields 3-4 cups cooked.
- Stir together seasoned rice vinegar, safflower oil, Angostura orange bitters if using, salt, and pepper.
- In a large bowl, combine quinoa, feta, all the herbs, and green onion. Add tomatoes and arugula. Drizzle with dressing and toss to coat. Sprinkle with additional seasoned rice vinegar to taste, if desired.
Notes
Kitchen Notes – Cook quinoa a day or two ahead and keep refrigerated. Salad may be made well in advance, adding arugula an hour or two before serving. Keep refrigerated until ready to serve.
Nutrition information per serving (6): 246 calories, 7.6g protein, 34.1g carb, 9.1g fat (1.9g sat fat), 7mg chol, 750mg sodium, 4.4g fiber