Q&A (Quinoa & Arugula)

Q&A Quinoa & Arugula
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


In a nonstick skillet, toast the quinoa and cumin over medium heat until the quinoa is golden-brown, 3 to 5 minutes.

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.

Meanwhile, in a bowl, whisk the onion, oil, soy sauce, vinegar and 1/2 tsp. salt.

Transfer the quinoa to a serving bowl. Fold in the vinaigrette, tomato, cucumber, arugula and pine nuts.