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Quinoa & Arugula Salad with Champagne Vinaigrette Recipe

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This recipe for Quinoa & Arugula Salad with Champagne Vinaigrette is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Rainbow Quinoa
1 1/2 cup water
1/4 cup currants (softened in warm water)
3-4 diced Persian cucumbers
2 Tblsp. diced red onion
2-3 Tblsp. flat leaf parsley cut up
1/2 cup of prepared champagne vinaigrette. Chilled.
3-4 cups fresh arugula
1/2 cup feta cheese
toasted pine nuts
Directions:
Directions:
Rinse quinoa under cold water until water runs clear. Place quinoa and water or stock in a medium saucepan. Bring to boil, reduce to simmer, cover and cook until liquid is absorbed and germ has spiraled out, about 12-15 minutes. Spread on cookie sheet to cool.

When quinoa is cooled, toss with currants softened in water, cucumbers, red onion, parsley and champagne vinaigrette.

When ready to serve toss with 3-4 cups fresh arugula, and feta cheese. Top with toasted pine nuts. Add more dressing to taste.

Serve also with grilled chicken.
Number Of Servings:
Number Of Servings:
6

 

 

 

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