This salad is good warm, cold or served at room temperature. You really can’t go wrong. It’s also a great option for a side when you have dinner guests with gluten issues.
1 C Quinoa- rinsed WELL
1 1/2 C Water
1/2 fennel bulb, outer layer removed, finely diced- about 1/4 inch
1 shallot, finely diced
1 garlic clove, minced
1/2 C grape tomatoes, halved
1 C packed baby arugula
2 T toasted pine nuts
zest of 1 lime
zest and juice of 1 lemon
a few glugs good quality olive oil
pinch kosher salt and fresh ground pepper
Rinse the quinoa REALLY WELL in a fine mesh strainer.
Place rinsed quinoa in a medium sauce pan with 1 1/2 C water and pinch of kosher salt.
Bring to a boil, then reduce to simmer, cover, and cook about 20 minutes or until the water is absorbed
While the quinoa cooks, chop your fennel (don't forget to remove the outer layer- it is tough), shallot and garlic, halve the grape tomatoes, zest the lime and lemon. Put everything except the tomatoes in a large mixing bowl.
Combine a little olive oil with a squeeze of the lemon juice and a pinch a salt to make a quick vinaigrette and toss with the arugula and the tomatoes. Add arugula and tomatoes to the bowl.
Next, toast your pine nuts in a small dry skillet over medium heat. Do not walk away from them. If you do, They. Will. Burn. They are naughty that way, so watch 'em! Toss or stir them around frequently. When they start to slightly brown and they smell good and nutty, toss them in the mixing bowl.
When the quinoa is cooked, add it to the veggies along with a squeeze of lemon juice and a few glugs of good olive oil. Combine and enjoy!