This is a great dish to make during the week when you are short on time but you still want a great tasting, healthful meal.

Not to mention you can have leftovers the next day for lunch!

Superfood Sensation


  • 2 cups quinoa
  • 1 tablespoon minced garlic
  • 15.5 ounces chickpeas cooked and drained
  • 4 cups arugula
  • ½ cup diced red onion
  • 2 cups cherry tomatoes – quartered, lengthwise
  • 2 cups diced bell pepper (about 1 ½ bell pepper)
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil (optional)
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon salt – to taste

Optional garnishes:

  • Crumbled feta cheese
  • Slices of avocado


  1. Place quinoa in a large stock pot with 4 cups of water and garlic. Bring to a boil and then reduce heat and cover. Cook until quinoa is cooked until it is firm to the bite and then turn off heat. About 15 – 20 minutes.
  2. Place quinoa in a large bowl and stir in the chickpeas. Allow it to cool slightly until it is no longer steaming hot. Stir periodically.
  3. Stir in the remaining ingredients and add additional salt, pepper and/or balsamic vinegar to taste.
  4. To serve you can either serve it as it is or once you put the individual servings on plates, you can garnish it with feta cheese and/or avocado.


This is a perfect summer salad and healthful lunch.

If you wanted some heat you could add a little cayenne or jalapeno to the dish.

You could also change the flavor profile by adding freshly chopped basil, parsley or cilantro.

Yields/servings: Makes 14 cups.

How to store leftovers: Store in an airtight container in the refrigerator at 41° F or colder for up to 1 week.

Equipment/Tools Needed:

  • Measuring cups: ½, 2 and 4
  • Tablespoon measurements: 1
  • Teaspoon measurements: 1
  • Large mixing spoon
  • Large chef’s knife
  • Paring knife
  • Serrated knife (for tomatoes)
  • Large cutting board
  • Colander to rinse vegetables
  • Large sized mixing bowl
  • Peppermill or coffee grinder- for freshly ground black pepper
  • Large stovetop burner
  • Large saucepan with lid

Estimated total time from start to finish: 30 minutes

Preparation: 10 minutes

Cooking: 20 minutes

Food categories: Vegan / Gluten free / Sugar free / Nut Free