Arugula Tomato Quinoa Salad


This main dish salad is colourful and delicious!  Perfect for summer!

Easy Serves
1/2 cup quinoa
1-1/2 cups chicken broth OR water
4 cups arugula OR fresh spinach
4 cups cherry tomatoes, cut in half (for best color, use half red and half yellow tomatoes)
1/4 cup chopped fresh mint OR fresh basil
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons Mazola® Corn Oil
2 tablespoons lemon juice
1 teaspoon minced garlic
Black pepper, optional

Heat quinoa and broth to a boil in a covered, medium saucepan. Simmer over low heat about 15 minutes or until quinoa is tender. Drain any excess liquid; cool.

Place quinoa, arugula, tomatoes, mint and cheese in a large serving bowl.

Mix oil, lemon juice and garlic together in small bowl; pour over quinoa mixture. Gently mix. Sprinkle with pepper, if desired; serve immediately.

Note: Quinoa may be cooked and refrigerated ahead of time, if desired.


Recipe provided by Rose Reisman.


Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1/6 of recipe
Calories  140
Fat / Lipides  7 g
Saturated / saturés  2 g
Carbohydrate / Glucides  14 g
Fibre / Fibres  3 g
Sugars / Sucres   g
Cholesterol / Cholestérol  5 mg
Protein / Protéins  5 mg
Sodium  160 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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