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Categories:
extra-virgin olive oil quinoa salt lemon juice freshly ground black pepper sugar garlic baby arugula cucumber red onion grape tomatoes parsley
Viewed: 57 - Published at: 6 years agoIngredients
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 cup uncooked quinoa
- 1 cup unsalted chicken stock
- 1/2 teaspoon salt, divided
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- Dash of sugar
- 1 garlic clove, minced
- 2 cups baby arugula leaves
- 1 cup diced English cucumber
- 1/2 cup diced red onion
- 1 cup grape tomatoes, halved
- 3/4 cup chopped fresh flat-leaf parsley
Method
- Heat a small saucepan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add quinoa; cook 2 minutes or until lightly toasted, stirring frequently. Gradually stir in stock; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until quinoa is tender. Remove from heat; stir in 1/4 teaspoon salt. Cool the quinoa to room temperature.
- Combine remain-ing 5 teaspoons oil, remaining 1/4 teaspoon salt, juice, pepper, sugar, and garlic in a small bowl; stirring with a whisk.
- Place about 1 tablespoon dressing in each of 4 pint-sized jars with lids. Layer 1/2 cup arugula, one-fourth of quinoa mixture, 1/4 cup cucumber, 2 tablespoons onion, 1/4 cup tomato, and 3 tablespoons parsley in each jar. Close lid; refrigerate up to 24 hours. Shake before serving.
