Quinoa & Arugula Salad with Spicy Pecans

Quinoa, arugula, spicy pecans, red peppers, tomatoes, snap peas, raisins, capers, and a refreshing white balsamic and garlic vinaigrette.

Serves: 4
Active Time: 20 mins
Total Time: 45 mins

Ingredients for Vinaigrette

• 3 tbsp white balsamic vinegar

• 3 tbsp extra virgin olive oil

• 1 small clove of garlic, minced

• 1 tsp sweetener (e.g., agave or honey)

• sea salt, to taste

• freshly ground black pepper, to taste

Method for Preparing the Vinaigrette

To prepare the vinaigrette, add all the ingredients to a mixing bowl and whisk to combine.

Alternatively, you can add the ingredients to a jar or other container, place a lid on the top, and shake to combine.

Store any leftovers in the refrigerator. Bring to room temperature before using.

Ingredients for Salad

• 2 cups quinoa, cooked

• 4 cups arugula

• 1 cup Spicy Pecans

• 1 cup snap peas, sliced in half on a diagonal* (see note)

• 1 cup red pepper, diced

• 1 cup cherry tomatoes, cut in half

• 1/3 cup raisins

• 2 tbsp capers

• sea salt, to taste

• freshly ground black pepper, to taste

• 1/2 lemon, juiced

Method

First, gather and prepare your ingredients. Be sure to make the Spicy Pecans as well, as they really add a kick to the salad.

*For the snap peas, blanch for 20 seconds and then put them into an ice bath to stop the cooking process. This will make them nice and green, but they will still be crunchy.

Method for Assembling the Salad

To assemble the salad, place all of the ingredients into a bowl. Add four tablespoons of vinaigrette and toss lightly to combine. Serve immediately.

This recipe is inspired by the Rouxbe Online Cooking School