Quinoa Salad with Arugula, Grapes, Walnuts and Feta

Has the warm weather affected the way you eat and the foods you crave? If you are like me, warm weather means lighter meals and fresh ingredients. Lately, I’ve been adding quinoa to my salads for an extra nutritional boost. Quinoa is a true superfood.  One half cup of quinoa has 14 grams of protein and 6 grams of fiber. This superfood is classified as a whole grain and is naturally gluten-free.

Quinoa can be a little tricky to cook if not done right. If you follow this simple rule,  1 cup of uncooked quinoa to 2 cups of liquid (water or stock), you should be good. Once you have the ratio down all you need to do is bring the liquid to a boil in a medium saucepan. Add the quinoa and then reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes and you are done.

I like to cool the quinoa before adding to salad and this ratio makes a nice batch so you can refrigerate the rest until the next time you are ready to make a salad. 

For this Quinoa Salad with Arugula, Grapes, Walnuts and Feta I place a bed of arugula on a plate and top with a half cup of quinoa and a half cup of sliced red grapes, 1/4 cup of walnuts and 1/4 cup of feta cheese before drizzling a light vinaigrette on top. 

The spice of the arugula compliments nicely with the sweetness of the grapes. The walnuts offer a nice crunch and the feta is smooth and silky. It is such a nice variety for a salad and is different from other salads.

Looking for a lighter, more satisfying salad this Summer? You might want to give this Quinoa Salad with Arugula, Grapes, Walnuts and Feta a try for a light, vegetarian lunch or dinner. The flavors are out of this world!

This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.

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