• 6 cups watermelon cut into small bite sized pieces
  • 1 cup dry quinoa
  • 4 oz feta cheese crumbled
  • 1/2 cup almonds or walnuts
  • 1 lemon
  • 3 tablespoons olive oil
  • balsamic vinegar


  1. Cook the quinoa according to package directions. When complete, drain and set aside to cool.
  2. Toast the almonds (or walnuts) in a dry pan on top of the stove over medium-low heat. It will take about 10 minutes to toast them. Watch the pan as you will need to shake it occasion to ensure they do not burn. When they are toasty brown, remove them from the heat and immediately remove them from the pan (If they are left in the pan, they will continue to cook and may burn) and set them on the cutting board. When they are cool enough to handle, give them a chop. You’ll want large, crunchy pieces.
  3. Cut the watermelon into small bite sized pieces. Put these a bowl. When cooled add the quinoa and nuts. Add the crumbled feta cheese and arugula. Drizzle with olive oil and an entire lemon. Toss together well, transfer to a beautiful bowl and drizzle with the balsamic reduction. Enjoy!
  4. This salad is best super cold, so it makes sense to cook the quinoa the day before and chop the watermelon and refrigerate them overnight. The next day assembly is super easy!

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