Get In The Chopper Recipe
arugula, white quinoa, sweet corn, cherry tomatoes, roasted pepitas, raisins, balsamic, parmesan, cashew basil aioli
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Ingredients
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Salad Base
Dressings
Method
Prepare Quinoa
- 1
Cook the Quinoa
Rinse 1 cup of white quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Prepare Salad
- 2
Combine Salad Ingredients
In a large mixing bowl, add 4 cups of arugula, 1 cup of cooked quinoa, 1 cup of sweet corn, and halved cherry tomatoes. Gently toss the ingredients together.
- 3
Add Toppings
Sprinkle 1 tablespoon of roasted pepitas and 1 tablespoon of raisins over the salad mixture. Toss again to evenly distribute the toppings.
Dress the Salad
- 4
Prepare Dressing
In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of shredded parmesan cheese, and 1 tablespoon of cashew basil aioli until well combined.
- 5
Dress the Salad
Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
