Ingredients
For the salad:
- 1 cup uncooked quinoa, rinsed (200 g)
- 2 cups water (500 ml)
- 1 tablespoon extra-virgin olive oil
- 1/4 cup dry white wine (60 ml)
- 2 garlic cloves, sliced thinly
- 2-3 shallots, finely diced
- generous pinch of cayenne pepper
- 1/2 cup sun-dried tomatoes packed in oil, finely chopped (about 8 sun-dried tomatoes or 50 g)
- 4 cups baby arugula leaves (alternatively mixed young greens) (100 g)
For the dressing:
- 1/4 cup freshly squeezed lemon juice, 50 ml, plus more
- 1-2 tablespoons extra-virgin olive oil
- freshly grated parmesan, to taste
- freshly grated pepper, to taste
Instructions
- In a medium saucepan, heat the oil and sauté the garlic and shallots over medium heat until softened, approximately 2 minutes. Add cayenne pepper, sun-dried tomatoes and white wine and further cook for 2 minutes.
- Add the quinoa and water and bring to a boil over medium-high heat. (TIP: add boiled water to the quinoa).
- Reduce the heat to the lowest setting and cook uncovered for 15 minutes.
- Remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes.
- In a large bowl, toss the arugula with the dressing.
- Divide the greens between two serving bowls, sprinkle with parmesan and top with the quinoa mixture. Sprinkle with a generous amount of grated parmesan cheese and finish off with a squeeze of lemon. Season with freshly ground pepper and serve. Enjoy!