Mediterranean Quinoa Salad (w/ Lemon-Herb Vinaigrette) | Foodtalk

Ingredients

• 1 5 oz box Baby Arugula
• 1/2 cup Ancient Harvest Traditional Quinoa, cooked
• 1 can Garbanzo Beans, drained and washed (use about 1/2 cup)
• 1 English Cucumber, sliced
• 1/4 cup Bella Sun Luci Sun Dried Tomatoes, Julienne Cut with Italian Herbs, drained and patted dry
• 1/2 cup Cara Mia Artichoke Hearts in Water, drained and patted dry, roughly chopped
• 16 Kalamata Olives (4 per person)
• Optional: Feta Cheese, for sprinkling
• 1/4 cup Extra Virgin Olive Oil (good quality)
• 1/2 large Lemon, freshly squeezed juice
• 1/4 tsp Freshly Ground Black Pepper
• 1/2 tsp Himalayan Pink Salt
• 1 Garlic Clove, minced
• 1/4 tsp Dried Thyme
• 1/4 tsp Dried Rosemary
• 1/4 tsp Dried Parsley