sherry vinegar or red wine vinegar
kosher salt and black pepper
tomatoes, cut up
English cucumber, sliced
baby arugula (about 3 ounces)
- Cook the quinoa according to the package directions; let cool.
- In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.