Watermelon Arugula And Feta Quinoa Salad Recipes

WATERMELON AND FETA SALAD WITH ARUGULA AND SPINACH

Steps:

• Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
• Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

ARUGULA, WATERMELON AND FETA SALAD

Steps:

• Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
• Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

WATERMELON AND ARUGULA SALAD

Steps:

• To make the vinaigrette: Combine lime juice, vinegar, shallot, jalapeño and thyme leaves to a blender pitcher and blend until smooth, scrape down sides as necessary. With the blender running, add oil in a steady stream and blend until smooth. Season to taste with kosher salt and freshly ground black pepper. Transfer to small pitcher for drizzling.
• For the salad: arrange watermelon, arugula and feta on a serving platter or individual plates. Drizzle salad with desired amount of vinaigrette. Season to taste with kosher salt and freshly ground black pepper. Serve.

QUINOA, ARUGULA, AND FETA SALAD RECIPE

Steps:

• In a dry saucepan over low heat, toast the quinoa, shaking the pan often, for 5 minutes, or until some of the grains start to turn into a darker color.
• Add the water and salt to the pan with the quinoa.
• Turn the heat to high and bring to a boil.
• Reduce the heat to low and cover the pan.
• Simmer for 15 minutes, or until the quinoa is tender when tasted and all the water is absorbed.
• If there's water in the pan, let the quinoa cook for 2 minutes more.
• Tip the quinoa into a large bowl and sprinkle with 1 tablespoon of the olive oil.
• Stir well and leave to cool, stirring occasionally. (Once cooled, the quinoa can be refrigerated for a few days before using.)
• In another bowl, toss the arugula with the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and pepper.
• Add the cooled quinoa and feta cubes to the bowl with the greens.
• Toss well and taste for seasoning.
• Add more salt or lemon juice, if desired.
• Serve immediately.

STRAWBERRY ARUGULA SALAD WITH WATERMELON AND FETA

Steps:

• In a large bowl, add the arugula, watermelon, strawberries, red onion, basil, feta cheese, and almonds.
• in a small bowl whisk the olive oil, balsamic vinegar, sugar or honey, and salt and pepper. Taste for sweetness and add more honey or sugar to your taste. Drizzle half of the dressing over the salad ingredients, reserving the rest and adding more if desired, then gently toss. Taste for seasoning and serve.

WATERMELON, ARUGULA, AND FETA QUINOA SALAD

Steps:

• Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Prepare quinoa according to package directions and set aside to cool. (You can also find great directions for preparing quinoa here http://www.thekitchn.com/how-to-cook-quinoa-63344).
• Once quinoa has cooled completely combine with remaining ingredients and toss with dressing until well combined.