* 1 1/2 cups dry quinoa
  * 1/2 teaspoon kosher salt
  * 1/2 cup extra virgin olive oil
  * 1 tablespoon balsamic vinegar
  * 2 cloves garlic, pressed
  * 1/2 teaspoon dry basil
  * 1/2 teaspoon dried thyme
  * 3 cups arugula
  * 15 oz canned garbanzo beans
  * 1 small jar roasted red bell peppers
  * 1 cup halved cherry tomatoes
  * 1 cup diced zucchini
  * 1/4 cup Kalamata olives
  * 1/4 cup crumbled feta cheese