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Arugula and quinoa salad

updated

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Ingredients for 4 servings:

  • 100g quinoa
  • 250 ml vegetable stock
  • 125 g arugula
  • 100 g cherry tomatoes, halved
  • 1 bell pepper(s), diced
  • some olive oil
  • salt and pepper
  • 1 dashes lemon juice or vinegar
  • possibly feta cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

quickly prepared

Rinse the quinoa in hot water and cook in vegetable broth for 15 minutes, then drain off any excess water. Chop the peppers and tomatoes, and add the feta if desired. Wash the arugula. Once the quinoa has cooled, add it to the tomatoes, arugula, and peppers (and feta if desired). Add a little olive oil, season with salt and pepper, and lemon juice for a little extra zest. Let it stand and enjoy cold. This serves 4 as a side dish for a barbecue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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