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Mediterranean Quinoa with Arugula


2 ¼ cups vegetable stock
1 ½ cups uncooked quinoa, rinsed
1 cup red onions, thinly sliced
¼ cup lemon juice
2 tablespoon red wine vinegar
1 teaspoon dried oregano
2 ½ tablespoons olive oil
Zest of 1 lemon and 2 teaspoons fresh lemon juice
2 garlic cloves, minced (about 2 teaspoons)
¾ teaspoon kosher salt
½ teaspoon pepper
1 (15.5 ounce) can no-salt-added chickpeas, drained and rinsed
½ cup roasted red bell peppers, drained and chopped
4 cups arugula (about 4 ounces), chopped
2 ounces feta cheese, crumbled
½ cup Kalamata olives, halved lengthwise
¼ cup fresh parsley, coarsely chopped


  1. Bring the vegetable broth to a boil in a medium saucepan. Add the quinoa and bring back to a boil. Turn on low to a light simmer and cover the pan. Cook for 15 minutes. Remove from the heat and fluff with a fork. Let cool to room temperature.
  2. While the quinoa is cooking, add the sliced onion to a large bowl with ¼ cup lemon juice, red wine vinegar and oregano. Mix and let sit.
  3. In a small jar with a lid combine the olive oil, lemon zest and 2 teaspoons of lemon juice, garlic, salt and pepper. Put on the lid and shake to mix. Set aside.
  4. Once the quinoa has cooked and cooled, add it to the bowl with onion slices along with the remaining ingredients. Lightly toss.
  5. Pour the ingredients from the jar into the bowl and toss to combine. Taste and add more salt and pepper as needed.