Ingredients
½cupred quinoa
1cupwater,(1 cup minus 1 tbsp) scant
¼tspsalt
3tbspolive oil
5ozbaby arugula,(8 loosely packed cups)
2tbsplemon juice,or more to taste
8ozfirm feta,cut into-½ inch cubes
¼tspground black pepper
Preparation
In a dry saucepan over low heat, toast the quinoa, shaking the pan often, for 5 minutes, or until some of the grains start to turn into a darker color.
Add the water and salt to the pan with the quinoa.
Turn the heat to high and bring to a boil.
Reduce the heat to low and cover the pan.
Simmer for 15 minutes, or until the quinoa is tender when tasted and all the water is absorbed.
If there’s water in the pan, let the quinoa cook for 2 minutes more.
Tip the quinoa into a large bowl and sprinkle with 1 tablespoon of the olive oil.
Stir well and leave to cool, stirring occasionally. (Once cooled, the quinoa can be refrigerated for a few days before using.)
In another bowl, toss the arugula with the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and pepper.
Add the cooled quinoa and feta cubes to the bowl with the greens.
Toss well and taste for seasoning.
Add more salt or lemon juice, if desired.
Serve immediately.
