In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
Meanwhile, in a large bowl, combine tomatoes, parsley, cucumber, bell peppers and arugula. Stir in cooled quinoa.
Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, hot pepper flakes (if using), salt, pepper and basil (if using).
Pour vinaigrette over salad and toss to coat.
Notes
Source: Recipe modified from Dietitians of Canada UnlockFood.Ca Nutrition Information per serving: Calories: 224 Cals, Protein: 6 g, Fat: 8 g, Carbohydrate: 28 g, Fibre: 4 g, Sodium: 100 mg Calcium: 30 mg