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Q&A (Quinoa & Arugula)

Q&A (Quinoa & Arugula)

by 7 people

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Makes: 8 servings

Prep: 15 mins

Cook: 20 mins

Ingredients
  • 1 cup quinoa
  • 1/2 teaspoon ground cumin
  • 1/4 cup finely chopped red onion
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons soy sauce
  • 4 teaspoons apple cider vinegar
  • Coarse salt
  • 1 large tomato, finely chopped
  • 1/2 cucumber, finely chopped
  • 1 cup baby arugula
  • 2 tablespoons pine nuts, toasted
Directions
  1. In a nonstick skillet, toast the quinoa and cumin over medium heat until the quinoa is golden-brown, 3 to 5 minutes.
  2. In a pan, boil 2 cups water. Add the quinoa; lower the heat. Cover and simmer until the water is absorbed, 15 minutes. Fluff with a fork; let cool.
  3. Meanwhile, in a bowl, whisk the onion, oil, soy sauce, vinegar and 1/2 tsp. salt.
  4. Transfer the quinoa to a serving bowl. Fold in the vinaigrette, tomato, cucumber, arugula and pine nuts.