Tomato, cucumber, and quinoa salad recipe

Ingredients

• ½ cup quinoa
• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• Kosher salt and black pepper
• ½ pound tomatoes, chopped
• ½ English cucumber, sliced
• 4 cups baby arugula (about 3 ounces)

1. Cook the quinoa according to the package directions. Let cool.
2. Whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.