Quinoa salad with arugula and preserved lemon vinaigrette

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

1. Combine quinoa, arugula and preserved lemon in a salad bowl.
2. Prepare vinaigrette by mixing fresh lemon juice, olive oil, salt and pepper.
3. Pour the vinaigrette over the salad, toss gently and serve.