Quinoa Salad with Arugula

🧂 Ingredients

• 1 cup uncooked quinoa
• 6 cups water
• 1 tablespoon shallots, diced
• 3 cups baby arugula
• 1 ear corn, kernels cut off the cob
• 1 pint baby tomatoes, halved

  (about 2 cups)
• ½ teaspoon garlic powder
• 1 tablespoon extra virgin olive oil
• Zest of 1 lemon
• 1 ½ teaspoon lemon juice
• Salt and pepper
• Lemon wedges

Instructions

• 1 Bring 6 cups of water and ½ teaspoon of salt to a boil. Add the quinoa and cook
  at a boil for 11-12 minutes, until the quinoa is tender and the tails have
  separated. Then drain well and spread the quinoa out on a sheet pan to cool.
• 2 Heat about a teaspoon of olive oil in a pan over medium heat. Add the shallots
  and cook for 2 minutes until softened. Stir in the corn, garlic powder, and ¼
  teaspoon of salt, then turn the heat up to medium-high. Cook for about 2 minutes
  to slightly soften the corn.
• 3 Add the cooled quinoa to the pan and cook for 1-2 minutes, stirring to combine.
  Remove from heat and transfer the mixture to a large bowl.
• 4 Add the 1 tablespoon olive oil, lemon zest, and 1 ½ teaspoon lemon juice. Then
  toss everything together.
• 5 Gently fold in the arugula and tomatoes, mixing until well combined. Season to
  taste with salt and pepper.
• 6 Serve with fresh lemon wedges on the side.
• 7 This salad can be served hot or cold.

Nutrition Info