Name: Arugula Quinoa Salad
Prep time: 5 min
Cook time: 14 min
Yield: 4 servings
Ingredients: 1 cup dry quinoa; 1.5 cups vegetable broth or water; 6 cups baby arugula ( (I use one container)); 1/2 cups green grapes ((halved)); 1/4 cups pine nuts (toasted); 2 scallions (sliced); 2 limes (juiced); 4 tsp olive oil (extra virgin ); 2 tsp maple syrup; dash sea salt; 1 dash black pepper

Arugula Quinoa Salad

Salty and sweet, this forgiving salad can use what you have on hand. Filling and yummy, this is a main dish or a side, depending on your preference.

CourseDinner, Lunch

Servings	Prep Time
4servings	5minutes

Cook Time

14minutes

Servings	Prep Time
4servings	5minutes

Cook Time

14minutes

Ingredients

1cup dry quinoa
1.5cups vegetable broth or water
6cups baby arugula (I use one container)
1/2cups green grapes(halved)
1/4cups pine nutstoasted
2 scallionssliced

Dressing

2 limesjuiced
4tsp olive oilextra virgin
2tsp maple syrup
dash sea salt
1dash black pepper

Instructions

Rinse the quinoa well, then put it in a pot with the vegetable broth or water. Bring to a boil. Once at a boil cover, reduce heat and simmer for 14 minutes (I know it’s a weird number but it’s magical for quinoa). Without lifting the lid, remove from heat and let sit 14 minutes. Remove lid and fluff with a fork.
While quinoa is cooking, toast the pine nuts in a dry pan until golden. Let cool.
Whisk the ingredients for the dressing until they come together, seasoning to taste. Set to the side.
Mix the other salad ingredients in a large bowl, add pine nuts and toss with dressing.

Recipe Notes

My sister in law Julie taught me how to cook quinoa perfectly every time and I share it with you in this recipe. The ratio of liquid to quinoa is probably different than what the bag says or you see other places. I like to use vegetable broth.