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