This healthy vegetarian quinoa salad makes for a simple lunch or dinner, thanks to staples like roasted red bell peppers, Kalamata olives, and feta from your fridge and pantry.
Keyword quinoa salad
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1 1/2cupsdry quinoa
1/2cupextra virgin olive oil
1/2teaspoondried thymecrushed between your fingers
kosher salt and freshly ground black pepper
1 15ouncecan garbanzo beansdrained
1small jar roasted red bell peppersdrained and chopped
1/4cupKalamata olivespitted and roughly chopped
1/4cupcrumbled feta cheese
Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely.
Mix together 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.
To a large serving bowl, add the quinoa, arugula, garbanzo beans, roasted red peppers, Kalamata olives, and feta cheese.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.
You can cook the quinoa in advance, then prep and store the remaining ingredients in separate containers until you're ready to assemble this salad. I don't recommend tossing everything together too far in advance, otherwise the arugula will wilt.