Name: Arugula and Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Veggie
Ingredients: 1 cup Quinoa - any kind will do. We typically use tri-color. This is more than enough and will leave you leftovers if you want it.; ½ cup Olive Oil; ¼ cup Balsamic Vinegar; 1 tsp Dijon Mustard; ¼ tsp Salt and Pepper; 6 cups Arugula; 2 cups Cherry Tomatoes, cut in halves or quarters; 6 oz Fresh Mozzarella cheese, cut into small pieces (You can use other cheeses, but the Moz works well); 1 Avocado, sliced into bite size pieces (1/2 inch or so); ⅔ cup Pistachios - chopped

AuthorMike

RatingDifficultyIntermediate

One of the few restaurants we can actually walk to is Kristy's Village Cafe. When we do, we usually start by splitting a Quinoa Salad that is just fantastic. I like it so much that I’ve copied it, and we now eat it three or four times a month at home. Here is a not-too-complicated copy cat recipe for four people. The quinoa makes it a potential meal in itself, especially when you add a protein on top or on the side. This recipe calls for a balsamic vinegrette, which you can make yourself or purchase.

Yields1 Serving

Prep Time20 minsCook Time20 minsTotal Time40 mins

The Quinoa

1 cup Quinoa - any kind will do. We typically use tri-color. This is more than enough and will leave you leftovers if you want it.

Dressing

½ cup Olive Oil

¼ cup Balsamic Vinegar

1 tsp Dijon Mustard

¼ tsp Salt and Pepper

Greens and Stuff

6 cups Arugula

2 cups Cherry Tomatoes, cut in halves or quarters

6 oz Fresh Mozzarella cheese, cut into small pieces (You can use other cheeses, but the Moz works well)

1 Avocado, sliced into bite size pieces (1/2 inch or so)

⅔ cup Pistachios - chopped

Cook the quinoa according to the directions on the box. We cool it down in the fridge before mixing it into the salad. My friend Laurie spreads it on a baking sheet and browns it to provide some extra crunch. I have not yet tried that, but I will!

Make the dressing by mixing all ingredients, or simply use your favorite store-bought balsamic dressing. We love the Stonewall Kitchens Balsamic Fig dressing.

Mix the arugula and quinoa together. Start with 1 cup of quinoa, and add more until you get the mixture you would like.

Add dressing to this mixture and mix in.

Plate and top with cheese, tomatoes, avocado pieces, and pistachios. We do it this way so that everyone gets an even share of topping goodness, so there is no topping envy at the dinner table.

Enjoy!

CategoryEntree, Pot Luck, Side Dish, VegetarianCuisineVeggieCooking MethodIn the Kitchen

Ingredients