Ingredients
- ½ cup quinoa
- 1 cup water (or low-sodium vegetable broth)
- 2 tbsp fresh parsley (finely chopped)
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- ½ tsp dried oregano
- 1 pinch red pepper flakes (optional)
- salt
- black pepper
- 2 cups baby arugula
Equipment: small saucepan
Method
- Rinse quinoa and combine with water in a small saucepan. Bring to a boil, then cover and simmer until the liquid is absorbed, 12-15 minutes. Fluff with a fork and spread on a plate to cool.
- Whisk fresh parsley, red wine vinegar, olive oil, dried oregano, red pepper flakes, and a pinch each of salt and black pepper.
- Just before serving, toss baby arugula and the cooled quinoa with the vinaigrette.
The quinoa and vinaigrette keep a day in the fridge, stored separately. Rewarm the quinoa slightly before tossing.