Monday, May 13, 2013

warm arugula and quinoa salad

This doesn't sound like much but it might possibly be our new favorite salad.
And it's easy!
Toss some cooked quinoa, warm, over arugula so the leaves just slightly wilt and soften.
Sprinkle cranberries and pine nuts over it.
Then, drizzle with a bit of fresh lemon juice and olive oil.
Top with goat cheese.
Keep your son out of the way while taking iphone pictures because your camera is out of batteries.
Take some poor quality pictures because you are losing the light.
And serve!

Warm Arugula and Quinoa Salad
Adapted from here!
Serves 2-6, depending on if you are using for a side or an entree salad....and how hungry you are!
1 cup quinoa, rinsed
2 cups water
6 cups arugula, washed
1 lemon, juiced
a healthy drizzle of olive oil
salt and pepper, to taste
a handful of cranberries, or to taste
a handful of pine nuts, toasted
2-3 ounces of crumbed goat cheese

Bring the quinoa and water to a boil in a small sauce pan. Cover and reduce to low. Let simmer for 10 minutes, or until all the water has been absorbed and the quinoa is fluffy. Keep covered for another 3 minutes, then fluff with a fork and transfer to a mixing bowl.
Add the arugula to the bowl with the hot quinoa and stir until the greens have wilted a bit. Drizzle the lemon juice and olive oil over the salad and mix together. Season with salt and pepper to taste.  Add cranberries and pine nuts and toss.  Top with crumbled goat cheese and serve immediately.  Enjoy while still warm!

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