Quinoa Salad with Arugula and Feta

Tags: Mary Had a Lot of Lamb, Vegetables, vegetarian
The best thing about this salad is you can make it in advance and eat it for a few days! Which is why we made such a large batch. It's the perfect mid week snack or lunch. 
The bursting flavours in this salad are enhanced by the salty feta and brine, and the herbaceous notes of our popular 'Mary' blend. 



  • 2 cups uncooked quinoa
  • 4 cups water
  • 2 tbsp Big Cove Foods Mary Had a Lot of Lamb spice blend
  • 1 cup feta cheese, crumbled
  • 2 tbsp feta brine
  • 1/2 cup roasted red peppers, roughly chopped
  • 2-3 large handfuls of arugula
  • 1/4 cup pitted olives, chopped
  • 1/2 cup lemon juice
  • 1/4 cup good olive oil
  • salt to taste


Cook your quinoa by following the instructions on the package. We toasted our quinoa for a minute in oil on medium heat and then added 4 cups of water. Boiled and simmered for about 15-20 or until water absorbed and quinoa fully cooked. Adding 2 tablespoons of our Mary Had a Lot of Lamb spice blend to the pot while it cooks. 

Line a baking sheet with parchment paper and spread the quinoa to cool more evenly.

In a large bowl; add the cooled quinoa with the remaining ingredients and toss thoroughly. Taste it and add more salt (or feta brine) or more lemon if you think necessary.