This hearty red quinoa arugula salad is tossed with sautéed zucchini, cherry tomatoes, green onions, toasted walnuts, and tangy feta cheese.
2-3tablespoonsextra virgin olive oil
1tablespoonred wine vinegar
1tablespoonfresh lemon juice
¼teaspoonDiamond Crystal kosher saltor more to taste
freshly ground black pepper
For the Salad:
1tablespoonextra virgin olive oil
1large zucchinicut into ½-inch pieces
½cupcooked red or white quinoa
½cuptoasted walnutsroughly chopped
½cupcubed feta cheese
2green onionsthinly sliced
zest of ½ lemon
3cupsbaby arugula leaves
Prepare Vinaigrette: Combine ingredients in small jar or container and shake until emulsifie. Set aside.
Assemble Salad: Heat the olive oil in large sauté pan over medium-high heat. Add the zucchini and sauté until golden brown on all sides. Season to taste with salt and pepper. Set aside to cool completely.
Once zucchini has cooled, place in a large salad bowl along with the cooked quinoa, halved cherry tomatoes, walnuts, cubed feta cheese, green onions, and lemon zest. Add the arugula leaves to the bowl and toss with vinaigrette (shake well before pouring). Season to taste with salt and pepper. Serve.