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Quinoa, Arugula, and Feta Salad
Quinoa, Arugula, and Feta Salad
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Simple and vibrant side salad, pairs perfectly with any protein.
Ingredients:
  • 1/2 cup (165 g) red quinoa
  • Scant 1 cup water (1 cup minus 1 tablespoon)
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 5 ounces (8 loosely packed cups, 165 g) baby arugula
  • 2 tablespoons (30 ml) lemon juice, or more to taste
  • 8 ounces (110 g) firm feta, cut into 1/2-inch cubes
  • 1/4 teaspoon ground black pepper
Instructions:
  • Toast the quinoa in a dry saucepan over low heat, shaking often, for about 5 minutes until some grains darken.
  • For perfectly cooked quinoa, combine the quinoa, water, and salt in a pan. Bring to a boil over high heat, then lower the heat and cover. Let it simmer for 15 minutes until tender and fully absorbed. If there's any remaining water, cook for an additional 2 minutes.
  • Cooling the quinoa: In a large bowl, mix the quinoa with 1 tablespoon of olive oil, stirring occasionally until cooled. Refrigerate for a few days if not using immediately.
  • Toss arugula in a separate bowl with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and pepper to dress.
  • Combine the cooled quinoa and feta cubes with the greens in a bowl. Mix thoroughly and adjust seasoning to taste with more salt or lemon juice. Serve promptly.

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