This salad is a snap to pull together. It is so easy, I demonstrated how to make it on my first network television cooking segment. Two minutes and you've gota light, protein rich lunch.
I like to make the quinoa the night before so it is completely cool. Try using light and fruity white balsamic vinegar or feel free to try another of my favorites such as rice wine, sherry or champagne vinegars.
QUINOA AND ARUGULA SALAD WITH STRAWBERRY DRESSING
1 cup quinoa, rinsed
2 cups chicken, vegetable stock or water
5 oz arugula or spinach
2 Tbsp fresh mint, chopped
1 tablespoon strawberry jam
1 tablespoon Dijon mustard
3 tablespoons white balsamic vinegar
pinch of kosher salt and freshly cracked pepper
1 cup strawberries, chopped fine
½ cup olive oil
In a saucepan, bring the quinoa and stock to a boil and then reduce to a simmer. Cook approximately a half hour until the quinoa unfurls and is al dente. Set aside to cool.
Whisk together the jam, mustard and vinegar. Add the strawberries. Stir to combine. In a thin, steady stream, add the olive oil while whisking continuously. Taste and adjust salt and pepper to taste.
In a large salad bowl, toss together the arugula, quinoa, mint and dressing.
More sliced strawberries and chopped mint can be used as garnish.