Cold Quinoa Salad with Feta and Arugula
This easy-to-make cold quinoa salad with feta and arugula is great for a quick lunch or light dinner. It’s packed with protein, naturally gluten-free and it’s good for you!
Servings: 3
Calories: 338
Ingredients
- 1 cup Uncooked Quinoa (180g)
- 1 tsp Salt
- 1 cup Cherry Tomatoes (140g)
- Fresh Chili Pepper to your taste
- 2 ounces Feta Cheese (60g)
- 2 tbsp Unsalted Butter (30g)
- A pinch of Turmeric Powder
- ½ tsp dried thyme
- 1 ounce Arugula Leaves (30g)
Instructions
- Cook quinoa according to package instructions. Season with salt, if you haven’t already (I use about 1 tsp for cooking and then season at the very end, if needed).
- Wash the cherry tomatoes and cut them in halves. Wash and thinly slice the chili pepper (see note 1).
- When the quinoa is cooked, stir in butter, turmeric powder and thyme. Taste it and season more if needed.
- Chill until ready to use. If you prefer warm salad, serve right away.
- In a bowl, combine the cooked quinoa, arugula, tomatoes and sprinkle with crumbled Feta and fresh chili slices.
Notes
- If you don’t like chilies, do not use them. If you do, use the ones you are familiar with and use as much as you like (or as much as you can handle).
- This recipe can be easily adjusted to your liking – use more/less tomatoes, arugula, feta, add radish, chives or finely chopped spring onion.
- Serve for lunch or light dinner. This recipe yields 2-3 portions.
- For more tips or if in doubt, please have a look at the whole post.
- The overall time does not include time needed for quinoa to chill. This can be done the night before or in the morning.
Nutrition Facts
Cold Quinoa Salad with Feta and Arugula
Amount per Serving
Calories
338
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Cholesterol
37
mg
12
%
Potassium
462
mg
13
%
Carbohydrates
40
g
13
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
785
IU
16
%
Vitamin C
12.7
mg
15
%
Calcium
140
mg
14
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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