Cook quinoa according to package instructions. Season with salt, if you haven’t already (I use about 1 tsp for cooking and then season at the very end, if needed).
Wash the cherry tomatoes and cut them in halves. Wash and thinly slice the chili pepper (see note 1).
When the quinoa is cooked, stir in butter, turmeric powder and thyme. Taste it and season more if needed.
Chill until ready to use. If you prefer warm salad, serve right away.
In a bowl, combine the cooked quinoa, arugula, tomatoes and sprinkle with crumbled Feta and fresh chili slices.
If you don’t like chilies, do not use them. If you do, use the ones you are familiar with and use as much as you like (or as much as you can handle).
This recipe can be easily adjusted to your liking – use more/less tomatoes, arugula, feta, add radish, chives or finely chopped spring onion.
Serve for lunch or light dinner. This recipe yields 2-3 portions.
For more tips or if in doubt, please have a look at the whole post.
The overall time does not include time needed for quinoa to chill. This can be done the night before or in the morning.
Course: Dinner, Lunch, Salad
Keyword: Cold Quinoa Salad Recipe
Cold Quinoa Salad with Feta and Arugula
Amount Per Serving
Calories 338Calories from Fat 135
% Daily Value*
Saturated Fat 8g50%
Vitamin A 785IU16%
Vitamin C 12.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
** Happy Foods Tube is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com.