Quinoa Salad with Arugula

By commercecook

The ratio of quinoa to arugula is up to you.

Ingredients

• Dressing:
• 1/2 cup cooked quinoa, cooled (See note below about cooking.)
• 8 sun dried tomatoes in oil, cut small plus 1 tsp. of oil from the sun dried tomatoes
• 3 ounces feta cheese, crumbled or cut in small chunks
• 1 1/2 cups arugula
• 1 1/2 tbsp. toasted pine nuts
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt

Preparation

Step 1

Wash the quinoa and then cook according to package directions. I use vegetable or chicken broth instead of water. Once quinoa finishes cooking, drain any excess water or broth. Set aside to cool.

While the quinoa is cooking, prepare the dressing.

Once quinoa has cooked, add the sun dried tomatoes, sun dried tomato oil, feta cheese, and dressing to the quinoa. Cover bowl and put in fridge for 30 to 40 minutes.

When ready to serve, mix in arugula and toss. Top with toasted pine nuts.