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Quinoa, Radish, Feta, and Arugula Salad



1 cup quinoa

1/2 cup thinly sliced Breakfast radishes (or other)

3 scallions, white and green parts thinly sliced

Sea salt

Freshly ground pepper

¼ cup fresh lemon juice

¼ cup olive oil

1/2 cup crumbled feta cheese

1/2 cup chopped mint

1 1/2 teaspoons finely chopped fresh oregano

2 cups arugula


In a medium saucepan, cover the quinoa with 1 ¾ cup water and a generous pinch of salt. Bring to a boil, reduce the heat to simmer and cover the pot.  Cook for 15 minutes.  Then spread it out on a baking sheet to cool completely.


In a large bowl combine the cooled quinoa, radishes, scallions, lemon juice, and olive oil. Fold in the feta, mint, oregano, and season the salad with salt and pepper. Serve over arugula.

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