Last weekend I tried California Pizza Kitchen’s Quinoa + Arugula Salad and loved it. I decided to make my own version and it was so colorful I had to photograph it:
The California Pizza Kitchen version had pine nuts and asparagus, but I forgot to buy those when I was at the store, so mine is a simplified version. Just toss this together for a healthy and delicious salad:
- Baby Arugula (three handfuls – about 4 cups?)
- 1 cup of cooked quinoa
- 1/2 cup of sundried tomatoes (I used dried, not marinated in oil)
- 1/4 cup of feta cheese
- red onion sliced
- lemon vinaigrette (3 parts olive oil, 1 part white balsamic vinegar & juice from 1/2 lemon)
- Salt and pepper to taste
If you need any images of this tasty salad, these can be purchased by clicking any of the images in this post.
Have a great weekend!