Mediterranean Quinoa Salad

1½ cup dry quinoa
½ teaspoon kosher salt
½ cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
½ teaspoon dry basil, minced
½ teaspoon dried thyme, crushed between your fingers
kosher salt and freshly ground black pepper
3 cups arugula
1 15 ounce can garbanzo beans, drained
1 package DeLallo Zesty Salad Savors
⅓ cup roasted red bell pepper, drained and chopped
⅓ cup pitted kalamata olives, sliced
⅓ cup crumbled feta cheese
¼ cup basil, thinly slivered
Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
To a large serving bowl, add the quinoa, arugula, garbanzo beans, contents of the Salad Savors package—red bell pepper, kalamata olives and feta cheese.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.

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