Quinoa Arugula Salad with Citrus Vinaigrette

Serves 5-7 people 

• 3 quarts water (as needed)

• 2 tablespoons olive oil 

• 1 clove garlic 

• ½ cup carrot, diced large

• ½ cup onion (small onion cut in half)

• 1 stalk celery 

• 4 bay leaves

• 2 cups red quinoa (not cooked)

• 2 cups white quinoa (not cooked) 

• 1 cup fava beans (or frozen green peas)

• 3 cups arugula 

• 1 cup Citrus Vinaigrette 

• Salt and pepper 

1. Bring a large pot of water to a boil and turn down to a simmer.

2. In another pot of suitable size, coat pot very lightly with olive oil. Quickly saute all of garlic, carrots, onions, celery, and bay leaves. Add quinoa, toast very quickly (15 too 20 seconds), and then add simmering water to over all ingredients by about an inch. Season with salt.

3. Allow to simmer until quinoa begins to “pop” (it will look like little blonde shoots coming out).

4. Taste to make sure it is tender. Once tender, strain immediately and allow to cool.

5. Combine quinoa, fava beans, arugula, and Citrus Vinaigrette, and season with salt and pepper.

For the Citrus Vinaigrette:

• Juice of 6 to 7 freshly squeezed lemons

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ½ cup extra-virgin olive oil

• Salt and freshly ground black pepper

1. In a small bowl whisk together the lemon juice, mustard, honey, and olive oil. Season with salt and pepper to taste. Refrigerate after use.