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Watermelon, Arugula, and Feta Quinoa Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 min
- Yield
- 4.00 serving(s)
Categories
- Salad
Cuisine
- Global
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Watermelon, Arugula, and Feta Quinoa Salad brings together 1 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon table salt (to taste) in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Prepare quinoa according to package directions and set aside to cool. (You can also find great directions for preparing quinoa here http://www.thekitchn.com/how-to-cook-quinoa-63344).
Once quinoa has cooled completely combine with remaining ingredients and toss with dressing until well combined.
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