Q&A (Quinoa & Arugula)

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

    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

    Preparation

    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.