print - arugula and quinoa

Arugula quinoa salad

with apricots, peanuts and tahini dressing

Rating: So good. No leftovers. Ever. Very filling from the quinoa. Very easy to make.

Ingredients for Salad:

1 cup quinoa

½ teaspoon kosher salt

2 cups water

1 teaspoon extra virgin olive oil

1 box baby arugula

1 cup dried apricots, chopped

1 cup salted peanuts

Ingredients for Dressing:

4 tablespoons sesame paste

Juice of 1 lemon (medium size)

2 cloves garlic, chopped (or 2 frozen cubes)

3 tablespoons white wine vinegar

1 tablespoon honey

2 tablespoons + 1 teaspoon extra virgin olive oil

Directions:

Take your quinoa, salt, water and 1 teaspoon of oil and combine in a medium sized pot over a medium flame. When it comes to a boil, lower the flame all the way down and simmer until all the water is absorbed and the quinoa is dry – about 20 minutes.

Make your dressing by whisking together the sesame paste and lemon juice. Add your garlic, vinegar, honey and 2 tablespoons of olive oil and whisk until fully combined and smooth.

Arrange your arugula on a platter or shallow bowl. Top with the quinoa and then sprinkle your apricots and peanuts on top. Right before serving, pour all the dressing over the salad and mix.

Plan Ahead:

You can make your quinoa and chop your apricots 2 days before serving. Your salad dressing can be made up to one week in advance.