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Arugula Tomato Quinoa Salad

With Mazola® Vegetable Oil

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SERVING SIZE

6 servings

Total Time Icon

TOTAL TIME

40 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 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 RightBlend Oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • Black pepper, optional

Instructions:

  1. Heat quinoa and broth to a boil in a covered, medium saucepan.
  2. Simmer over low heat about 15 minutes or until quinoa is tender.
  3. Drain any excess liquid; cool.
  4. Place quinoa, arugula, tomatoes, mint and cheese in a large serving bowl.
  5. Mix oil, lemon juice and garlic together in small bowl; pour over quinoa mixture.
  6. Gently mix.
  7. Sprinkle with pepper, if desired; serve immediately.

Note: Quinoa may be cooked and refrigerated ahead of time, if desired. Recipe provided by Rose Reisman.

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