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Arugula Tomato Quinoa Salad

The Goods
  • 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

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

Yield:
Serves 6
Prep Time:
20 min
Total Time:
20 min
Make Good is Easy

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.

 

Enjoy!

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