- 1/2 cup raw walnuts
- 1batch Easiest Fluffy Quinoa
- 2cups seedless watermelon, diced into 1/2-inch pieces
- 1/4 packed cup fresh mint, sliced into thin ribbons
- 1/2 cup feta cheese crumbles
- 18-ounce bag baby arugula
- 2tablespoons lime juice
- 1/3 cup olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon honey
- 1 cup quinoa
- 2 cups water or low-sodium chicken stock
- ½ teaspoon sea salt
Preheat oven to 350° F and roast walnuts on a baking sheet for 10 to 12 minutes, until fragrant and slightly darkened in color. Allow to cool, then chop. Set aside. After making a batch of Easiest Fluffy Quinoa place it in a large salad bowl, cover, and refrigerate until chilled.
While quinoa is chilling, make dressing. Whisk ingredients together in a bowl or puree in a blender until smooth. Dressing will keep tightly sealed in the refrigerator up to 5 days. Recipe makes approximately 1/2 cup.
Remove salad bowl from the fridge and add remaining ingredients. Add 1/2 of the dressing and toss to coat; taste and add dressing accordingly. Serve immediately. Salad will keep tightly sealed in the refrigerator for 4 days.
If you want to keep the arugula crisp because you plan to have leftovers, leave it out of the toss process.
Add a handful of arugula to the base of each serving bowl and top with quinoa mixture.
For the Quinoa:
To rinse quinoa, place in a mesh strainer or colander and run under water, using your hand to make sure bottom layer of quinoa is rinsed as well. You want to run the water until there are no small foamy bubbles and the water runs clear, approximately 1-2 minutes. Allow to drain.
Add quinoa and water or stock to a saucepot (at least 2 quarts in size). Stir in salt. Bring to a boil and then reduce to a simmer on the lowest possible setting. Cover port with a lid and simmer for 15 to 22 minutes, or until the liquid has evaporated, Remove pot from the heat but keep covered, Allow to sit 5 minutes, then uncover and fluff with a fork. Refridgerate until needed.