Name: Strawberry Arugula Quinoa Salad
Yield: 4
Ingredients: For the salad: -; 1 cup uncooked quinoa -; 2 cups water -; 10 strawberries, cored and quartered -; 1/4 cup slivered almonds, toasted -; 2-3 green onions, thinly sliced -; 2 tablespoons thinly sliced fresh mint -; 2 cups of baby arugula greens -; For the vinaigrette: -; 1 tablespoon orange zest -; 3 tablespoons orange juice -; 1 tablespoon balsamic vinegar -; Pinch salt -; 2 tablespoons extra virgin olive oil -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Strawberry Arugula Quinoa Salad

1. For the salad: -

2. 1 cup uncooked quinoa -

3. 2 cups water -

4. 10 strawberries, cored and quartered -

5. 1/4 cup slivered almonds, toasted -

6. 2-3 green onions, thinly sliced -

7. 2 tablespoons thinly sliced fresh mint -

8. 2 cups of baby arugula greens -

9. For the vinaigrette: -

10. 1 tablespoon orange zest -

11. 3 tablespoons orange juice -

12. 1 tablespoon balsamic vinegar -

13. Pinch salt -

14. 2 tablespoons extra virgin olive oil -

How to cook deliciously - Strawberry Arugula Quinoa Salad

1. Stage

Cook the quinoa: Cook the quinoa according to the package instructions. (If no package instructions, put 1 cup of uncooked quinoa into a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce heat to a low simmer and cook for 15 minutes. Remove from heat, let sit for 5 minutes covered, then fluff with a fork.)

2. Stage

Make vinaigrette: Place the vinaigrette ingredients into a jar and shake to emulsify.

3. Stage

Cool the quinoa: When the quinoa is cooked, spread it out on a baking sheet to cool quickly.

4. Stage

Toss the quinoa with vinaigrette, add remaining ingredients: When the quinoa has cooled, place into a large bowl and toss with the vinaigrette. Then toss with the strawberries, almonds, green onions, mint, and arugula. Serve immediately.