Strawberry Arugula Quinoa Salad

Ingredients

• 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
• 1 Tbsp orange zest
• 3 tablespoons orange juice
• 1 tablespoon balsamic vinegar
• Pinch of salt
• 2 tablespoons extra virgin olive oil

Directions

1. Prepare the quinoa as directed on its package. If you do not have package directions, combine 1 cup of uncooked quinoa, 2 cups of water, and a pinch of salt in a saucepan. Bring it to a boil, cover the pan, lower the heat to a gentle simmer, and cook for 15 minutes. Take it off the heat, leave it covered for 5 minutes, then fluff the grains with a fork.
2. Add the vinaigrette ingredients to a jar with a lid, then shake until the dressing comes together.
3. When the quinoa is cooked, spread it across a baking sheet so it cools quickly.
4. After the quinoa has cooled, transfer it to a large bowl and toss it with the vinaigrette. Add the strawberries, almonds, green onions, mint, and arugula, and toss again.
5. Serve right away. If you are prepping ahead, dress the quinoa in advance, then add the remaining ingredients just before serving.