A warm quinoa salad with sun-dried tomatoes served over fresh arugula tossed in lemon juice, olive oil, and parmesan. Quick and delicious.
Course
Main Course
Category
Mediterranean
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings2
Calories576kcal
AutorElle
Ingredients
For the salad:
1cupuncooked quinoa,rinsed (200 g)
2cupswater(500 ml)
1tablespoonextra-virgin olive oil
1/4cupdry white wine(60 ml)
2garlic cloves,sliced thinly
2-3shallots,finely diced
generous pinch of cayenne pepper
1/2cupsun-dried tomatoes packed in oil,finely chopped (about 8 sun-dried tomatoes or 50 g)
4cupsbaby arugula leaves(alternatively mixed young greens) (100 g)
For the dressing:
1/4cupfreshly squeezed lemon juice,50 ml, plus more
1-2tablespoonsextra-virgin olive oil
freshly grated parmesan,to taste
freshly grated pepper,to taste
Method
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!