Mediterranean Bean and Quinoa Salad

Title: Mediterranean Bean and Quinoa Salad

Servings 4 | Calories per serving 420

Ingredients

1 cup quinoa, dry measure (or intact whole grain or choice)

15 oz can white beans, drained (or bean of choice)

1/2 cup pitted kalamata olives, chopped

1/4 cup fresh basil, chopped

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

2 garlic cloves, finely minced

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 cup feta cheese*

1/4 cup red onion, finely diced

1 lb cucumber, diced

2 bell peppers (any color), seeded and diced (about 1/2 lb)

1/2 lb cherry tomatoes, cut in half

2 cups arugula

Recipe Instructions

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.

2. Add the cooked quinoa and beans to a bowl with the remaining ingredients. Gently toss to combine. Season with salt and pepper to taste.

*Note: Feta can sometimes be difficult to moderate. It can be helpful to divide the feta into 1/4 cup amounts and to freeze them for a future recipes.

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