Tomato, Cucumber and Quinoa Salad

  • ½ cup quinoa
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • kosher salt and black pepper
  • ½ pound tomatoes, cut up
  • 1/2  cucumber, sliced
  • 4 cups baby arugula (about 3 ounces)

Cook the quinoa according to the package directions; let cool. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.

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