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Mediterranean Quinoa Salad


  • 1 1/2 cup dry quinoa

  • 1/2 teaspoon kosher salt

  • 1/2 cup extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 2 garlic cloves pressed

  • 1/2 teaspoon dry basil minced

  • 1/2 teaspoon dried thyme crushed between your fingers

  • kosher salt and freshly ground black pepper

  • 3 cups arugula

  • 1 15 ounce can garbanzo beans drained

  • 1 package DeLallo Zesty Salad Savors

  • or

  • 1/3 cup roasted red bell pepper drained and chopped

  • 1/3 cup pitted kalamata olives sliced

  • 1/3 cup crumbled feta cheese

  • 1/4 cup basil thinly slivered


  1. Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely.

  2. Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.

  3. To a large serving bowl, add the quinoa, arugula, garbanzo beans, contents of the Salad Savors package—red bell pepper, kalamata olives and feta cheese.

  4. Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.

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1/2 Yellow

1/2 Red 2 tsp.

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