Strawberry Arugula Quinoa Salad

By devogirl

Serve immediately. If making in advance, you can dress the quinoa in advance, and then toss in the rest of the ingredients right before serving.

Ingredients

• Vinaigrette ingredients:
• 1 cup uncooked quinoa.
• 2 cups water.
• 10 strawberries, cored and quartered.
• 1/4 cup slivered almonds, toasted.
• 2-3 green onions, thinly sliced.
• 2 Tbsp thinly sliced fresh mint.
• 2 cups of baby arugula greens.
• 1 Tbsp orange zest.
• 3 Tbsp orange juice
• 1 Tbsp balsamic vinegar
• Pinch of salt
• 2 Tbsp olive oil.

Details

Adapted from simplyrecipes.com

Preparation

Step 1

1. Cook the quinoa according to the package instructions (if no package instructions, put 1 cup of uncooked quinoa into a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce heat to a low simmer and cook for 15 minutes. Remove from heat, let sit for 5 minutes covered, then fluff with a fork.)

2. Place the vinaigrette ingredients into a jar and shake to emulsify.

3. When the quinoa is cooked, spread it out on a baking sheet to cool quickly.

4. When the quinoa has cooled, place into a large bowl and toss with the vinaigrette. Then toss with the strawberries, almonds, green onions, mint, and arugula.