- 1/2 cup quinoa
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- kosher salt and black pepper
- 1/2 pound tomatoes, cut up
- 1/2 English cucumber, sliced
- 4 cups 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.