Mediterranean Quinoa Salad
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 2 cups cooked organic white quinoa
  • 1 cup arugula, trimmed and rinsed
  • 1 can/jar artichoke hearts
  • 1 cup organic cherry tomatoes
  • ½ cup crumbled feta cheese
  • 3 tbsp olive oil, divided
  • Ground black pepper to taste
  1. Preheat oven to 375 degrees F.
  2. Slice cherry tomatoes and artichoke hearts in half and add to a large mixing bowl.
  3. Add 1 tbsp olive oil, and pepper and mix well.
  4. Spread over a baking sheet and bake for 15-20 minutes.
  5. Add quinoa, arugula, feta cheese and roasted vegetables to a large mixing bowl.
  6. Drizzle olive oil over the salad and sprinkle desired amount of ground black pepper over the salad.
  7. Toss everything together before serving.
Makes 4 cups
Recipe by My San Francisco Kitchen at