Arugula and Quinoa Salad with Peanuts and Apricots
I was going through my older recipes and realized that when I updated my website some of my favorite recipes got lost in the shuffle. Some recipes never made it back on to my website. So over the next couple of days I'm going to be sharing some oldies but goodies! It also gave me an opportunity to see how far my photography has come! Enjoy the nostalgia...
Arugula and Quinoa Salad with Peanuts and Apricot
Ingredients for Salad:
1 cup quinoa
½ teaspoon kosher salt
2 cups water
1 teaspoon extra virgin olive oil
1 box baby arugula
1 cup dried apricots, chopped
1 cup salted peanuts
Ingredients for Dressing:
4 tablespoons sesame paste
Juice of 1 lemon (medium size)
2 cloves garlic, chopped (or 2 frozen cubes)
3 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons + 1 teaspoon extra virgin olive oil
Take your quinoa, salt, water and 1 teaspoon of oil and combine in a medium sized pot over a medium flame. When it comes to a boil, lower the flame all the way down and simmer until all the water is absorbed and the quinoa is dry – about 20 minutes.
Make your dressing by whisking together the sesame paste and lemon juice. Add your garlic, vinegar, honey and 2 tablespoons of olive oil and whisk until fully combined and smooth.
Arrange your arugula on a platter or shallow bowl. Top with the quinoa and then sprinkle your apricots and peanuts on top. Right before serving, pour all the dressing over the salad and mix.
You can make your quinoa and chop your apricots 2 days before serving. Your salad dressing can be made up to one week in advance. Assemble and dress right before serving.