Light and EASY side salad. And so pretty! Perfect with chicken, fish, or steak.
- 1/2 cup (165 g) red quinoa
- Scant 1 cup water (1 cup minus 1 tablespoon)
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 5 ounces (8 loosely packed cups, 165 g) baby arugula
- 2 tablespoons (30 ml) lemon juice, or more to taste
- 8 ounces (110 g) firm feta, cut into 1/2-inch cubes
- 1/4 teaspoon ground black pepper
1 Toast the quinoa: In a dry sauce pan over low heat, toast the quinoa, shaking the pan often, for 5 minutes, or until some of the grains start to turn a darker color.
2 Cook the quinoa: Add the water and salt to the pan with the quinoa. Turn the heat to high and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 15 minutes, or until the quinoa is tender when tasted and all the water is absorbed. If there’s water in the pan, let the quinoa cook 2 minutes more.
3 Cool the quinoa: Tip the quinoa into a large bowl and sprinkle with 1 tablespoon of the olive oil. Stir well and leave to cool, stirring occasionally. (Once cooled, the quinoa can be refrigerated for a few days before using.)
4 Dress the arugula: In another bowl, toss the arugula with the remaining 2 tablespoons olive oil, 2 tablespoons of the lemon juice, and pepper.
5 Toss the salad: Add the cooled quinoa and feta cubes to the bowl with the greens. Toss well and taste for seasoning. Add more salt or lemon juice, if you like. Serve immediately.