Ingredient

• 3 cups cooked quinoa
• 1 recipe Roasted Tomatoes
• 1 cup sliced Persian cucumbers
• ¾ cup crumbled feta cheese
• ¾ cup Kalamata olives, pitted and sliced
• ½ cup diced red onion
• ⅓ cup toasted pine nuts
• 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
• ½ teaspoon sea salt
• Freshly ground black pepper
• Red pepper flakes
• 1 cup roasted chickpeas
• 2 cups arugula
• 1 cup mixed fresh basil and mint

Direction

1. In a large bowl, combine the quinoa, roasted tomatoes, cucumbers, feta, olives, onion, and pine nuts.
2. Toss to combine, then drizzle with half the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes and toss again. Season to taste, tossing with more dressing as desired.
3. If you are meal prepping this recipe, add the roasted chickpeas, arugula, and herbs just before serving.