Toast almonds: Heat oven to 350°F. Place almonds on a small baking sheet and place in the oven for 8-10 minutes, or until lightly golden. Watch carefully as they will burn quickly. Remove from oven and cool.
Meanwhile, make champagne dijon vinaigrette buy whisking together all vinaigrette ingredients. Cut watermelon into cubes.
In a large bowl, toss arugula and mint leaves with desired amount of dressing. I start with a couple of tablespoons and add more as needed.
Add quinoa, watermelon, feta and almonds. Gently toss and serve or refrigerate, covered, until ready to serve, up to 4 hours.
Keywords: watermelon salad, quinoa summer salad, watermelon and feta salad