Mediterranean Quinoa with Arugula – Soil Born Farms

Ingredients

• 2 ¼ cups vegetable stock
• 1 ½ cups uncooked quinoa, rinsed
• 1 cup red onions, thinly sliced
• ¼ cup lemon juice
• 2 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 2 ½ tablespoons olive oil
• Zest of 1 lemon and 2 teaspoons fresh lemon juice
• 2 garlic cloves, minced (about 2 teaspoons)
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• 1 (15.5 ounce) can no-salt-added chickpeas, drained and rinsed
• ½ cup roasted red bell peppers, drained and chopped
• 4 cups arugula (about 4 ounces), chopped
• 2 ounces feta cheese, crumbled
• ½ cup Kalamata olives, halved lengthwise
• ¼ cup fresh parsley, coarsely chopped