• 1 cup uncooked quinoa, rinsed and drained
  • 2 cups water
  • 1 cup baby arugula
  • 1 large cucumber, seeded and chopped
  • 1 cup cherry tomatoes, quartered
  • 1 15oz can chickpeas, rinsed
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
  • 1/4 cup finely fresh parsley, chopped
  • 1/3 cup Fresh Harvest Tuscan Herb Olive Oil
  • 1/3 cup Fresh Harvest Lemon Balsamic
  • Sea salt and fresh ground pepper to taste


Cook quinoa according to package instructions in a medium saucepan with 2 cups water. When done there should be no water left, but if there is drain it off. Remove from heat cover for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.  Let quinoa cool or let it chill in the refrigerator for 1/2 hour.

Whisk together the olive oil and balsamic.

Transfer quinoa to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.

Toss until combined. Serve and enjoy!


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