Quinoa, Arugula, Pepper Salad
Great as a snack for the week, a side to any meal, or a great healthy salad for entertaining. Again this is a staple basic that you can switch up the flavor profiles for what is in season.
Ingredients
- 2 cups quinoa
- 4 cups chicken broth
- 1 TBS olive oil
- 1/2 cup Italian Parsley chopped
- 3 cups arugula chopped
- 2 cups grape tomatoes diced
- 1 Yellow bell Pepper diced
- 1 Red bell Pepper diced
- 2 English Cucumbers diced
- 3 TBS olive oil
- 3 TBS Red Wine Vinegar
- Salt and Pepper to Taste
Instructions
- Heat 1 TBS olive oil over medium high heat in large pan, add quinoa and cook 4 minutes until nutty in flavor. Add Chicken stock, cover, cook at medium heat for 15 minutes or until cooked through. Set aside and let cool. Dice peppers, quarter grape tomatoes, chop parsley, arugula and cucumbers. Add 1 TBS olive oil , vinegar and salt and pepper Mix together.
