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This recipe for QUINOA w ARUGULA, FETA & WATER CHESTNUTS, by , is from CHRIST LUTHERAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Hernder


2 c. vegetable stock
1 c. quinoa, rinsed and drained
1 bunch fresh arugula
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 c. onion, diced
1 c. tomatoes, chopped
1/4 tsp. fresh basil, slivered
or 2 tsp. dried
1 6oz. can sliced water chestnuts, drained
1 tsp. lemon zest, grated
1/2 c. feta cheese, crumbled
freshly ground black pepper

In a medium saucepan with a tight fitting lid, bring stock to a boil. Add quinoa and return to a boil. Cover, reduce heat to low, and simmer 15 minutes until all liquid has been absorbed. Remove from heat and let stand for 10 minutes, covered
Wash arugula well, removing stems. With water still clinging to leaves, place arugula in a medium saucepan with a tight-fitting lid. Turn heat to medium-high and steam until leaves are wilted, 2-3 minutes. Drain in a colander and press out liquid with the back of a wooden spoon. Chop coarsely and set aside.
In a large skillet, heat olive oil over medium-high heat. When oil is hot, add onion and garlic and sauté until softened, about 5 minutes. Add tomatoes and cook for 5 minutes. Add arugula, basil, water chestnuts, prepared quinoa, lemon zest, cheese, and black pepper. Mix well and cook until heated through. Taste and adjust seasonings.

Personal Notes:
Personal Notes:
This is a delicious side dish but can be enjoyed as a main. Perfect for vegetarians.




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