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Quinoa and Arugula Salad

Wonderful protein, color, zesty and sweet flavor! This salad is quite the meal.

Source: Forks over Knives Cookbook by Del Sroufe (Entered by Lara Rasmussen Anderson)
Serves: 4


Ingredients
1 1/2 cup quinoa
2 oranges, zested and juiced
1 lime, zested and juiced
1/4 cup brown rice or seasoned rice vinegar
1 small red onion, thinly sliced      View Available Products
1 red bell pepper, 1/2" cubed      View Available Products
2 Tbsp pine nuts or walnuts, toasted
salt and pepper to taste

Step by Step Instructions
  1. Rinse the quinoa and drain. Bring 3 cups water to a boil. Add the quinoa and bring back to a boil. Reduce the heat to medium, cover, and cook for 12-18 min, until the quinoa is tender. Refrigerate until cool.
  2. While the quinoa cools, combine the orange zest and juice, lime zest and juice, brown rice vinegar, arugula, onion, red pepper, pine nuts, and salt and pepper in a bowl. Add the cooled quinoa and chill for 1+ hours before serving.
  3. **To toast nuts: bake in 350F oven until golden; 5-10min but watch closely.

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