Ingredients
- 200 g quinoa, cooked and cooled (about 1 1/2 cups)
- 100 g arugula (approx. 4 cups)
- 1 preserved lemon, finely chopped
- For the vinaigrette
- 15 ml (1 tbsp.) fresh lemon juice
- 45 ml (3 tablespoons) olive oil
- Salt and pepper to taste
Preparation
- Combine quinoa, arugula and preserved lemon in a salad bowl.
- Prepare vinaigrette by mixing fresh lemon juice, olive oil, salt and pepper.
- Pour the vinaigrette over the salad, toss gently and serve.
