Quinoa Salad with Arugula and Grapes
PREP TIME05 min
COOK TIME20 min
1/2 cup/120 mL unseasoned rice vinegar
1/3 cup/80 mL organic neutral-flavored oil, such as grapeseed
1 tablespoon raw agave nectar
4 ½ cups/550 g cooked, cooled quinoa
2 cups/30 g baby arugula leaves
2 cups/300 g halved red or green grapes, or a combination
1/4 small red onion, sliced thinly
1/2 cup/70 g pine nuts, toasted
2 medium-size scallions, sliced thinly
Fine sea salt to taste
Freshly ground black pepper to taste
In a large bowl, combine the vinegar, oil, and agave. Add the quinoa, stirring to thoroughly combine. Add the arugula, grapes, onion, pine nuts, and scallions.
Add salt and pepper to taste and serve chilled or room temperature.