Watermelon, Arugula, and Feta Quinoa Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From /2011/09/05/watermelon-arugula-and-feta-quinoa-salad/ Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon red wine vinegar |
1/2 teaspoon table salt (to taste) |
2 tablespoons olive oil |
1 cup quinoa, uncooked |
2 cups watermelon, cubed (1/2 to 3/4 inch) |
3 cups arugula, baby arugula is best (about 3 oz) |
1/4 cup pine nuts |
1/3 cup feta, crumbled |
1/4 cup kalamata olive, chopped |
1/4 cup red onion, diced |
salt |
Directions:
1. Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
2. Prepare quinoa according to package directions and set aside to cool. (You can also find great directions for preparing quinoa here /how-to-cook-quinoa-63344).
3. Once quinoa has cooled completely combine with remaining ingredients and toss with dressing until well combined.
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