Mediterranean Quinoa Salad

This healthy quinoa salad is one of the easiest you’ll make thanks to staples from your fridge and pantry.

INGREDIENTS

• 1½ cup dry quinoa
• ½ teaspoon kosher salt
• ½ cup DeLallo Extra Virgin Olive Oil
• 1 tablespoon DeLallo Balsamic Vinegar
• 2 garlic cloves, pressed
• ½ teaspoon dry basil, minced
• ½ teaspoon dried thyme, crushed between your fingers
• 3 cups arugula
• 1 (15-ounce) can DeLallo Chickpeas, drained and rinsed
• ⅓ cup DeLallo Roasted Red Peppers, drained and chopped
• ⅓ cup DeLallo Pitted Calamata Olives, drained and sliced
• ⅓ cup crumbled feta cheese
• ¼ cup basil, thinly slivered
• Kosher salt and freshly ground black pepper

DIRECTIONS

1. Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
2. Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
3. To a large serving bowl, add the quinoa, arugula, chickpeas, red pepper, olives and feta cheese.
4. Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.