Quinoa & Arugula Salad

Dinner for 4 Saturday night at Reba and Pancho's: A Modern American Restaurant. Everything was delicious, but the biggest hit was their Quinoa and Spinach Salad. The recipe includes cold Quinoa tossed with Feta, Red Onion and a vinaigrette, served over baby spinach. We didn't realize the vinaigrette was there until we asked how it got such a great flavor. It was so good that I came home today and created my own adaptation.



Quinoa and Arugula Salad

1 cup of Red Quinoa
1/2 Leek finely chopped
1 T Rosemary Wine Vinegar
3 T Macadamia Nut Oil
1/2 cup Feta Cheese crumbled
Fresh Arugula
Salt and Cracked Pepper

Cook the quinoa according to the package directions. When it is nearly done, add the oil, leeks and vinegar, cover and continue cooking over very low heat until the vinegar is absorbed. Remove from heat and allow to cool. Once cool, toss the feta in with the quinoa. Add Salt and Pepper to taste. Place a handful of arugula on a salad plate, spoon the quinoa over it and serve. Makes 4 Servings

Housekeeping

Kevin explained to us over dinner last night that during Ramadan, hotels are very hard to come by in Indonesia. Apparently it is customary to give the housekeeping staff time off so that they can be with their family, but rather than taking the housekeeping duties upon themselves many opt to move to a hotel. I realize there may be many reasons for this beyond the obvious, but I still find it a relief to know that I am not the only one that eschews housework.