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Quinoa and Arugula Salad
From Farm Where Life is Good
<p>Wonderful protein, color, zesty and sweet flavor! This salad is quite the meal.</p>Source: Forks over Knives Cookbook by Del Sroufe (Entered by Lara Rasmussen Anderson)
1 1/2 cup quinoa
2 oranges, zested and juiced
1 lime, zested and juiced
1/4 cup brown rice or seasoned rice vinegar
1 small red onion, thinly sliced
1 red bell pepper, 1/2" cubed
2 Tbsp pine nuts or walnuts, toasted
salt and pepper to taste
Step by Step Instructions
- Rinse the quinoa and drain. Bring 3 cups water to a boil. Add the quinoa and bring back to a boil. Reduce the heat to medium, cover, and cook for 12-18 min, until the quinoa is tender. Refrigerate until cool.
- While the quinoa cools, combine the orange zest and juice, lime zest and juice, brown rice vinegar, arugula, onion, red pepper, pine nuts, and salt and pepper in a bowl. Add the cooled quinoa and chill for 1+ hours before serving.
- **To toast nuts: bake in 350F oven until golden; 5-10min but watch closely.
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