Ingredients

The following ingredients have 4 Servings
  • 2 cups dry quinoa
  • 1/4 cup grated Parmesan cheese
  • 3 roma tomatoes (diced)
  • 1 large cucumber (diced)
  • 8 oz crumbled feta cheese
  • 1/2 cup parsley leaves (minced)
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 cup extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • 1 tsp kosher salt ((more can be added after tasting))
  • 1/2 tsp freshly ground black pepper
  • 8 cups arugula leaves (washed and dried)
  • 2 large avocados (pitted and thinly sliced)

Instruction

  • Cook quinoa according to package directions. Transfer to a large bowl and fluff with fork. Let cool for 30 minutes, stirring every 10 minutes or so.
  • When quinoa is cooled for the most part, add Parmesan, tomatoes, cucumber, Feta, parsley, salt and pepper, stirring to combine.
  • To prepare dressing, place olive oil, vinegar, salt and pepper into a large mason jar. Close lid and shake like crazy for a good minute, or until dressing is nicely combined. Drizzle half into quinoa, stirring to combine. Save remaining dressing for drizzling over greens.
  • Divide arugula between 4 large plates. Top arugula with large spoonfuls of quinoa and garnish plate with avocado slices. Drizzle greens with a touch of dressing and serve.