Quinoa salad with Mint-lemon Vinaigrette

My every day lunch is pure heaven. Delicious, nutritious, and filling too. Decided to share on the blog because I owe this recipe to so many people! Make it, love it, and thank me later :)

Quinoa salad ingredients:

1 cup dried quinoa

2 cups vegetable or chicken broth

2 small tomatoes or 1 large, chopped

1/4 cup chopped red onion

1/2 cup chopped cucumber

1/4 cup feta cheese (or more if you really like it)

1/3 cup chickpeas or garbonzo beans rinsed and drained from their juices

1 cup arugula leaves (optional)

1/2 cup dressing (recipe below)

Mint-lemon Vinaigrette Dressing:

3/4 cup salad oil (I prefer canola to olive oil, but just a personal preference)

4 tablespoons finely chopped mint

4 tablespoons fresh lemon juice

1 tablespoon Dijon Mustard

1 tablespoon Vinegar

1 tsp honey

Salt and Pepper to taste

Directions: Bring broth and quinoa to boil. Cover and reduce heat to low. Simmer for about 15 - 20 minutes or until broth has dissolved. Remove from heat, place quinoa in a bowl and let cool. Once cool, add remaining ingredients (except arugula). Makes 2 - 4 servings. Garnish with arugula on top.

If you don't love arugula as much as I do, you can leave it off. I love the heat, crunch, and texture it brings to any food really! Here is a photo without the arugula: