Trying a new recipes doesn’t always have to involve many new ingredients that you can’t even pronounce. In fact, often the flavors that you turn to most often can be combined in unique ways to create a flavorful yet simple medley.
This recipe is just that — a salad made with ingredients that I buy on almost every grocery store run, yet I’d never combined them in this arrangement. Another notable addition is the toasted quinoa. I often cook with quinoa, but rarely do I toast it. Going that extra mile adds a nutty flavor and crunchy texture. I encourage you to experiment with not only new ingredients but new cooking processes as well.
> 1 cup quinoa
> 1 cup unsalted slivered almonds
> pomegranate seeds from 1 large pomegranate
> 4 cups wild arugula
> juice from 1 lemon
> 2 tablespoons olive oil
Cook the quinoa in 2 cups water. Once cooked, heat olive oil in a small saucepan. Add quinoa and stir. Toast the quinoa for about 4 minutes. Be careful not to brown the quinoa. Cool quinoa on a large plate.
In a small pan, toast the almonds over medium heat. Keep a close eye on the almonds since they blacken quickly.
Mix together the quinoa, almonds, pomegranate seeds and arugula. Add lemon juice and olive oil. Combine and season with salt.
Makes 4 servings.
Adapted from Eat Drink Garden.