Mediterranean Quinoa Salad (w/ Lemon-Herb Vinaigrette)

Name: Mediterranean Quinoa Salad (w/ Lemon-Herb Vinaigrette)
Ingredients: 1 5 oz box Organic Baby Arugula; 1/2 cup Ancient Harvest Traditional Quinoa, cooked; 1 can Garbanzo Beans, drained and washed (use about 1/2 cup); 1 English Cucumber, sliced; 1/4 cup California Sun Dry Sun-dried Tomatoes, Julienne Cut with Herbs, drained and patted dry; 1/2 cup Reese Quartered Marinated Artichoke Hearts, drained and patted dry, roughly chopped; 16 Mezzetta Kalamata Olives (4 per person); Optional: Feta Cheese, for sprinkling; LEMON-HERB VINAIGRETTE:; 1/4 cup Extra Virgin Olive Oil (good quality); 1/2 large Lemon, freshly squeezed juice; 1/4 tsp Freshly Ground Black Pepper; 1/2 tsp Himalayan Pink Salt; 1 Garlic Clove, minced; 1/4 tsp Dried Thyme; 1/4 tsp Dried Rosemary; 1/4 tsp Dried Parsley

"This salad is an easy lunch idea. It includes things like sundried tomatoes, artichoke hearts and Kalamata olives, which make for the perfect bite...."

INGREDIENTS

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1 5 oz box Organic Baby Arugula

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1/2 cup Ancient Harvest Traditional Quinoa, cooked

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1 can Garbanzo Beans, drained and washed (use about 1/2 cup)

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1 English Cucumber, sliced

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1/4 cup California Sun Dry Sun-dried Tomatoes, Julienne Cut with Herbs, drained and patted dry

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1/2 cup Reese Quartered Marinated Artichoke Hearts, drained and patted dry, roughly chopped

•

16 Mezzetta Kalamata Olives (4 per person)

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Optional: Feta Cheese, for sprinkling

•

LEMON-HERB VINAIGRETTE:

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1/4 cup Extra Virgin Olive Oil (good quality)

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1/2 large Lemon, freshly squeezed juice

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1/4 tsp Freshly Ground Black Pepper

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1/2 tsp Himalayan Pink Salt

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1 Garlic Clove, minced

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1/4 tsp Dried Thyme

•

1/4 tsp Dried Rosemary

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1/4 tsp Dried Parsley

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