Arugula and Quinoa Salad

arugula

2 cup(s), (baby variety)

cooked quinoa

½ cup(s)

canned artichoke hearts without oil

½ cup(s)

roasted red peppers (packed in water)

¼ cup(s), (chopped)

olive(s)

9 large, (sliced)

shredded parmesan cheese

2 Tbsp

red-wine vinegar

1 Tbsp

olive oil

1 tsp

table salt

1 pinch, (or to taste)

black pepper

1 pinch, (or to taste)