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Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely.
Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
To a large serving bowl, add the quinoa, arugula, garbanzo beans, roasted red peppers, Kalamata olives, and feta cheese.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.