Toasted Quinoa Salad with Arugula | My favorite way to make quinoa!!

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutrient-dense and often more affordable.

Add 1 cup of quinoa to a rice cooker.

Pour in 2 cups of veggie stock and use the white rice setting to cook.

In a pan, add 1/2 cup of slivered almonds, a little salt and pepper, and 1 teaspoon of olive oil.

Drizzle maple syrup over the almonds and mix until coated.

Keep the heat on low and stir often to prevent burning.

Once the almonds are fragrant and lightly toasted, transfer them to a plate to cool.

Juice 1 lemon into a container for the dressing.

Add a healthy dose of Dijon mustard (or yellow/stone ground mustard) to the lemon juice.

Pour in 1/3 to 1/2 cup of olive oil, add black pepper and a pinch of dried basil, and whisk until combined.

Chop 1 stock of green onion, separating the whites from the greens.

Roast the white parts of the green onion with the quinoa in the oven.

Set the oven to 350°F and preheat.

Once the quinoa is cooked, spread it onto a cookie sheet with a little olive oil, salt, and the chopped green onion whites.

Bake in the oven for 10 minutes, then check after 12 minutes for doneness; it should be slightly crunchy.

Let the quinoa cool for a few minutes before adding it to the salad.

In a bowl, combine fresh arugula, the cooled quinoa, crispy almonds, chopped green onion tops, and goat cheese crumbles.

Remix the dressing if it has separated and pour about a tablespoon over the salad.

Toss everything together to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens