Servings: 10
Ingredients
2 cups quinoa, cooked
3 cups watermelon balls or cubes
2 cups arugula
2 cups baby spinach
1/4 red onion, thinly sliced
1/2 cucumber, diced
4 ounces feta crumbles
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
4 tablespoons chopped walnuts
12 mint leaves, torn
Directions
Toss first seven ingredients in a large bowl until well-mixed. Drizzle vinegar and olive oil over the top of the salad and toss it all together. Top with walnuts and mint. Serve.
