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Breaking the rules

By Kary Osmond on

I know you shouldn't mess with a good thing, but I'm breaking the rules and changing up the ingredients for this Greek salad recipe. It's a hearty salad that makes for a great lunch or a light dinner and pairs perfectly with hummus and grilled pita bread.

First, I wanted to make this salad a bit more filling by adding some cooked quinoa. Not only do these cooked seeds add texture to this salad, but they're also rich in protein and fiber.

Most Greek salads use romaine lettuce as a base, but I'm swapping it out for baby arugula: one of my favorite summer salad greens. Baby arugula can usually be spotted at the grocery store next to containers of baby spinach. It's a hearty baby green that lasts longer in your fridge and holds up well to salad dressings.

Since this Greek salad is dairy-free, I'm substituting the feta cheese for a cashew cheese. Look for a cashew cheese that has fresh herbs, lemon or garlic in it; any of these three flavor profiles will pair well with the salad.

Arugula Greek Salad with Quinoa


Serves 4

3/4 cup water

1/2 cup quinoa



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