The Rea Family

Prep time:
Cook time:
8 Ratings
This salad is perfect as a side or a meal! Fresh, bright and filling, this may become one of your favorites!


  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups water
  • 1 cup baby arugula
  • 1 large cucumber, seeded and finely-diced
  • 1 cup cherry tomatoes, quartered
  • 1 15oz can chickpeas
  • ⅓ cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • ¼ cup red onion, finely diced
  • 1/4 cup finely-chopped fresh parsley
  • For the Dressing:
    1 garlic clove, minced
    ¼ cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
    3 tablespoons Queen Creek Olive Mill Aged Balsamic vinegar
    Juice of half a lemon
    Sea salt and fresh ground pepper to taste


  1. For the Salad:
    Cook quinoa in a medium saucepan with 2 cups water, and cook according to package instructions until al dente. Remove from heat, and drain off any extra water. Let quinoa cool for at least 10 minutes.
    Transfer quinoa to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.
  2. For the Dressing:
    Whisk all ingredients together.