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Garden Fresh Quinoa Salad

Always having cooked quinoa and greens on hand makes for the perfect salad base for lunch in a pinch! Toss in extra veggies, pomegranate seeds, dried fruit and nuts…sometimes you just need to get started to find all of the fabulous lunch salad combinations. As an added bonus the arugula helps to detoxify and balance hormones, while the quinoa pumps up your protein and calcium!

2 cups (500 mL) arugula or baby spinach or chopped romaine lettuce
¾ cup (175 mL) cooked quinoa, cooled
¼ cup (50 mL) each: diced cucumber and grapes tomatoes
1 tbsp. (15 mL) chopped red onion
1 ½ tbsp. (22.5 mL) lemon juice
1 tbsp. (15 mL) crumbled light feta cheese (or daiya cheese for those dairy free lovers!)
1 tbsp. (15 mL) olive oil

Place arugula in 4 cup (1L) re-sealable storage container; top with quinoa, then cucumbers, tomatoes and onions; seal and refrigerate.
Combine lemon juice, feta and olive oil in small re-sealable container...come lunch time drizzle dressing, re-seal shake and enjoy...