Quinoa Salad with Arugula and Grapes
SERVES
8PREP TIME
05 minCOOK TIME
20 minIngredients
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
Directions
-
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.
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Good food brings people together.
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