Ingredients

• 1 tub (150 g) Président Feta Crumbles
• 1 cup (250 mL) quinoa
• 1/3 cup (75 mL) olive oil
• 3 tbsp (45 mL) red wine vinegar
• 1 tbsp (15 mL) Dijon mustard
• 1 small shallot, minced
• 1 clove garlic, minced
• 1/2 tsp (2 mL) each salt and pepper
• 1 1/2 cups (375 mL) diced cucumbers
• 1 1/2 cups (375 mL) halved cherry tomatoes
• 6 small radishes, thinly sliced into half-moons
• 4 green onions, thinly sliced
• 2 tbsp (30 mL) finely chopped fresh dill
• 2 cups (500 mL) arugula
• 3/4 cup (175 mL) prepared hummus
• 2 tbsp (30 mL) toasted sunflower seeds

Directions

1. Cook quinoa according to package directions. Let cool completely.

2. In large bowl, whisk together oil, vinegar, mustard, shallot, garlic, salt and pepper; add quinoa, cucumbers, tomatoes, radishes, green onions and dill, tossing well. Just before serving, toss in arugula.

3. Spoon 2 tbsp hummus onto each of 6 serving plates. Using back of spoon, smear across plate for decorative affect. Top with salad; sprinkle with feta and sunflower seeds.

Tip: To cool quinoa quickly, spread onto a large baking sheet and refrigerate until chilled.

Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6