Quinoa and Arugula Salad

Quinoa and Arugula Salad

This recipe is from a cookbook called Valeries Home Cooking by Valerie Bertinelli. I always try and pick a recipe from a cookbook or magazine that isn't something I would normally pick to cook because it usually becomes a favorite. This recipe was it for me in her cookbook. I tweaked it by adding the feta and snap peas because we had some in the fridge and it made it that more delicious.  This is a perfect side salad or a light lunch. 

Ingredients

3/4 cup uncooked quinoa

1 1/4 cup water

1/4 tsp tsp pepper

3/4 tsp salt

1/4 cup fresh lime juice (about 2-3 limes)

1/4 cup olive oil

3 Tbsp cilantro-chopped

1 cucumber-chopped

6 radishes-sliced and diced

2 cups arugula-roughly chopped

1 cup snap peas-chopped

1/4 cup crumbled feta

Directions

Combine the quinoa, water, pepper and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium heat. Cover and reduce heat to low and cover. Cook until all the liquid is absorbed, about 16 minutes. Fluff with fork and let the quinoa cool completely. Mix lime juice, oil and cilantro. Add the cooked quinoa, cucumber, radishes, arugula, snap peas, feta and taste for salt and pepper, add if needed. Serve right away or refridgerate and eat within 24 hours.