Ingredients
Units
Scale
- 3 cups cooked quinoa
- 3 cups arugula, roughly chopped
- 1/4 cup fresh chopped basil
- 1 cup zucchini, chopped
- 1 cup fresh chopped cherry tomatoes
- 8 ounces feta or fresh mozarella
- 1 tsp dried oregano
- 1 tsp dried basil
- 3/4 tsp dried thyme
Vinaigrette
- 1/2 cup fresh lemon juice
- 3 tbsp olive oil
- 2 tbsp honey
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Place all of the vinaigrette ingredients into a mason jar and shake well until emulsified, set aside.
- Place the quinoa, arugula, zucchini, tomatoes in a bowl and mix well.
- Toss the cheese with the seasonings and fold into the salad.
- Add the dressing, place in the refrigerator for at least 1 hour before serving.
- Category: salad, sides, vegetables, recipes