Quinoa, Arugula, and Feta Salad
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
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
In a dry sauce pan over low heat, toast the quinoa, shaking the pan often, for 5 minutes, or until some of the grains start to turn a darker color.
Add the water and salt to the pan with the quinoa. Turn the heat to high and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 15 minutes, or until the quinoa is tender when tasted and all the water is absorbed. If there’s water in the pan, let the quinoa cook 2 minutes more.
Tip the quinoa into a large bowl and sprinkle with 1 tablespoon of the olive oil. Stir well and leave to cool, stirring occasionally. (Once cooled, the quinoa can be refrigerated for a few days before using.
In another bowl, toss the arugula with the remaining 2 tablespoons olive oil, 2 tablespoons of the lemon juice, and pepper.
Add the cooled quinoa and feta cubes to the bowl with the greens. Toss well and taste for seasoning. Add more salt or lemon juice, if you like. Serve immediately.