Arugula Grain Recipe

Preparation

1. 1

   Cook the Quinoa

   Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover for 15 minutes. Once cooked, fluff with a fork and let it cool.

2. 2

   Prepare the Vegetables

   While the quinoa is cooking, thinly slice the radish and halve the cherry tomatoes. Set aside.

3. 3

   Make the Vinaigrette

   In a small bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of agave syrup, 3 tablespoons of olive oil, salt, and pepper to taste. Adjust the sweetness and acidity as needed.

4. 4

   Assemble the Salad

   In a large bowl, combine the cooked quinoa, arugula, sliced radish, cherry tomatoes, pickled red onion, and fresh herbs. Drizzle with the lime agave vinaigrette and toss gently to combine.

5. 5

   Serve

   Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving.