Step 1

Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely.

Step 2

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.

Step 3

To a large serving bowl, add the quinoa, arugula, garbanzo beans, roasted red peppers, Kalamata olives, and feta cheese.

Step 4

Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.