Give a fresh twist to heavy holiday meals. This light salad has beautiful festive colours of red and green from the arugula and tomatoes and a big kick of protein from the quinoa!

Ingredients

6 serv.

cherry tomatoes↗4 cups
sliced in half
arugula↗4 cups
or 4 cups spinach
cooked quinoa↗1 1⁄2 cups
basil↗1⁄2 cup
chopped
mazola corn oil↗2 tablespoons
lemon juice↗2 tablespoons
minced garlic1 teaspoon
feta↗2 ounces
crumbled

Step-by-step instructions

1
Add cooked, cooled quinoa to a bowl.
2
Add remaining ingredients and mix well.

Source: food.com

Original recipe ↗

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