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Quinoa Salad with Tomatoes, Cucumbers, Bell Peppers, and Arugula


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Quinoa Salad with Tomatoes, Cucumbers, Bell Peppers, and Arugula

Quinoa Salad with Tomatoes, Cucumbers, Bell Peppers, and Arugula
Ray Kachatorian
Provided by:
total prep

Ingredients

Directions

  • To cook the quinoa: Heat a medium sauce pan over medium-high heat. Add the olive oil and shallot and sauté for 2 minutes. Add the garlic and cook for 2 minutes. Add the quinoa and stir to coat with the shallot and garlic, then add in the stock and bring to a simmer. Reduce the heat to simmer gently for about 15 minutes or until the quinoa is tender but not mushy. Transfer the quinoa to a baking sheet to cool. Once cool, fluff the quinoa with a fork and reserve.
  • To make the vinaigrette: Place the shallots and vinegar in a medium bowl. While whisking, slowly drizzle in the olive oil. Add the parsley and season the vinaigrette with salt and pepper to taste.
  • To make the salad: Toss the cooled quinoa, tomatoes, cucumbers, bell peppers, and arugula in a large bowl with enough of the vinaigrette to lightly coat. Season the salad to taste with salt and pepper. Spoon the salad onto 4 plates and serve immediately.

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