Quinoa & Qrugula

By boscobojo

Ingredients

• 1 cup quinoa
• 1/2 tsp. ground cumin
• 1/4 cup finely chopped red onion
• 3 Tbl. vegetable oil
• 1 1/2 Tbl. soy sauce
• 4 tsp. apple cider vinegar
• Coarse salt
• 1 large tomato, finely chopped
• 1/2 cucumber, finely chopped
• 1 cup baby arugula
• 2 Tbl. pine nuts, toasted

Preparation

Step 1

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.