Rose & Steve's Recipes

• 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