Summer Sandia Recipe
Watermelon, Arugula, Goat Cheese, Quinoa, Marcona Almond, Simple Vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Quinoa
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, salt, and pepper to taste. Adjust seasoning as needed.
- 3
Assemble the Salad
In a large bowl, combine the diced watermelon, arugula, cooked quinoa, and crumbled goat cheese. Drizzle with the vinaigrette and toss gently to combine.
- 4
Add the Almonds
Top the salad with toasted Marcona almonds before serving.