Quinoa, Arugula, and Feta Salad

Ingredients

• 1/2 cup red quinoa
• Scant 1 cup water
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 5 ounces baby arugula
• 2 tablespoons lemon juice, or more to taste
• 8 ounces firm feta, cut into 1/2-inch cubes
• 1/4 teaspoon ground black pepper

Directions

1. Set a dry saucepan over low heat and add the quinoa. For 5 minutes, shake the pan frequently as it warms, stopping when some of the grains have deepened in color.
2. Pour in the water and salt. Raise the burner to high, bring everything to a boil, then lower the heat to low and put on the lid. Cook gently for 15 minutes, until the grains are soft when you taste them and the liquid has disappeared. If you still see water, continue cooking for 2 minutes more.
3. Transfer the quinoa to a large bowl, then drizzle 1 tablespoon of the olive oil over it. Mix thoroughly and set it aside to cool, coming back to stir now and then. After it has cooled, you can chill the quinoa for a few days before assembling the salad.
4. Use another bowl for the arugula. Add the remaining olive oil, 2 tablespoons, then the lemon juice, also 2 tablespoons, and the pepper. Turn the greens until coated.
5. Bring the cooled quinoa and feta cubes into the bowl of greens. Toss until everything is evenly mixed, then check the seasoning. If you want it brighter or saltier, add more lemon juice or salt. Serve immediately.