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Quinoa and arugula salad with lime and yogurt dressing

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Ingredients for 4 servings:

  • 2 cups quinoa
  • 3 cups water
  • 1 cucumber(s)
  • 4 tomatoes
  • 80 g arugula
  • 150 g yogurt
  • 1 lime(s), organic
  • 1 tsp, leveled mustard, medium hot
  • some salt and pepper
  • 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

delicious grilled side dish, vegetarian

The cup I used holds about 150 ml. Simmer the quinoa in the water for about 10 minutes until the water is completely absorbed, then let it cool. Dice the cucumber and tomatoes, finely chop the arugula, and mix everything with the quinoa. For the dressing, grate the lime zest into the yogurt, squeeze the lime and stir in the juice, add the olive oil, and season with mustard, salt, and pepper. Pour the dressing over the salad and mix everything well.

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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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