Greek Quinoa Salad

1 c. uncooked quinoa
2 large tomatoes, diced
1 cucumber, diced
1/2 cup red onion, diced
1 c. feta cheese cubed or crumbled
1/4 c. Oregano White Balsamic
2 Tbsp. Basil Olive Oil
sea salt & black pepper (to taste)
4 c. arugula

Bring quinoa and 2 cups water to a boil. Reduce to a simmer, cover, and cook for about 12 minutes or until water is absorbed. Fluff with fork.

Add all vegetables and feta into a large bowl. Stir in the quinoa, balsamic and olive oil. Season with salt & pepper. Right before serving add arugula and toss well. 

Tested in our Eat Well Cooking Class. Danielle Wollmann from Nourishing Roots Nutrition says:

Why use feta instead of other cheeses:

  • lower calorie than most other cheeses
  • lots of flavour, so you can use less.
  • get one made with goat cheese, and it’s much easier to digest.
  • less inflammatory and allergenic than other cheeses

Arugula, why we need more bitter greens in our diet:

Many of us do not produce enough digestive juices, which impairs digestion. Bitter flavours help to stimulate digestion and can help produce more acidity in the stomach and improve overall heath and metabolism. Bitters are a ‘missing link’ in our diets. Easy to add them to salads when using amazing flavours of oils and vinegars.


Low glycemic index and a complete protein. Pseudo grain ( actually a seed), so it is easier to digest.  Can also be used instead of rice in recipes or as a breakfast porridge.

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