This arugula Greek salad with quinoa is a new take on a traditional Greek salad. It makes for a great lunch or a light dinner and pairs perfectly with souvlaki or grilled fish.
Arugula is hearty so this salad can even be enjoyed for lunch the following day. The quinoa rounds out this recipe, making it filling so it can even be a meal on it’s own.
- ¾ cup water
- ½ cup quinoa
- 1 cup grape tomatoes, halved
- 1 ½ cups thinly sliced cucumber
- ¼ cup thinly sliced red onion
- 5 kalamata olives, pitted and sliced
- ½ cup crumbled feta
- 4 cups baby arugula
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- In a small pot, bring water, quinoa and a pinch of salt to a boil over high heat. Reduce heat to low, cover and continue to simmer for 12 minutes. Spread quinoa on a plate and refrigerate until cool, about 10 minutes.
- Toss quinoa, tomatoes, cucumber, red onion, olives, feta, arugula, olive oil, and red wine vinegar in a large bowl until everything is well coated. Season with a pinch of salt.
- Add some finely chopped fresh oregano or mint if you have it on hand. A little garlic would taste great too.
- If you want to make this salad really filling, add some cooked chickpeas or lentils.
- If your chef’s knife is dull, use a serrated knife to slice the tomatoes in half.
- The quinoa in this recipe can even be substituted for a cup of cooked couscous.