Quinoa Salad with Arugula and Grapes, from Clean Plates Cookbook

 
It’s the year of quinoa, according to the United Nations, so I chose a delicious recipe from my friend, Jared Koch’s new cookbook that he wrote with Jill Silverman Hough.

It’s called the Clean Plates Cookbook, and it looks like a must have for you healthy foodies who love easy recipes.

Quinoa Salad with Arugula and Grapes

1/2 cup unseasoned rice venegar

1/3 cup organic neutral flavored oil ( grapeseed works well with quinoa)

1 tablespoon raw agave nectar

4 1/2 cups cooked, cooled quinoa

2 cups baby arugula leaves

2 cups halved red or green grapes

1/4 small red onion, sliced thinly

1/2 cup pine nuts, toasted

2 medium size scallions, sliced thinly

fine sea salt to taste

Freshly ground black pepper to taste

Preparation

1. In a large bowl, combine the vinegar, oil, and agave. 

2. Add the quinoa, stirring to thoroughly combine.  Add the arugula, grapes, onion, pine nuts, and scallions.

3. Add salt and pepper to taste and serve chilled or room temperature.

 

 

 

 

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