Cook quinoa ahead of time. Let cool, uncovered, then chill until ready to make salad. One (1) cup uncooked quinoa yields 3-4 cups cooked.
Stir together seasoned rice vinegar, safflower oil, Angostura orange bitters, salt and pepper.
In a large bowl, combine quinoa, feta, basil, mint and green onion. Add tomatoes and arugula. Drizzle with dressing and toss to coat. Sprinkle with additional seasoned rice vinegar to taste, if desired.