Sunday, October 18, 2009

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


  1. I loves me some quinoa. Very filling, too.
    I will try out your recipe. :)

  2. Cool! Let me know how it turns out. Of course any oil and vinegar mixture will work. I liked the nutty flavor from the macadamia nut oil, though.

  3. Where are the Halloween pictures? You are SO my hero!