Name: RECIPE: Quinoa with Arugula Microgreens, Strawberries, and Feta
Ingredients: 1 cup quinoa, rinsed; 1⅔ cup water; 2 to 3 cups strawberries, sliced; 3 or 4 radishes, thinly sliced into half-moons; Approximately 2 cups arugula microgreens, rinsed, spun dry; Feta, to garnish (optional); Sliced almonds, toasted (optional); Zest of 1 orange; Zest of 1 lime; 4 tablespoons fresh orange juice (about 1 orange); 2 tablespoons fresh lime juice (about 1 juicy lime); 3 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt

Description

Any of the milder microgreens, such as broccoli or kale, also work nicely in this salad. It makes a nice accompaniment with grilled fish, chicken, or steak.

Ingredients

Units Scale

1 cup quinoa, rinsed
1 2/3 cup water
2 to 3 cups strawberries, sliced
3 or 4 radishes, thinly sliced into half-moons
Approximately 2 cups arugula microgreens, rinsed, spun dry
Feta, to garnish (optional)
Sliced almonds, toasted (optional)

For the Dressing:

Zest of 1 orange
Zest of 1 lime
4 tablespoons fresh orange juice (about 1 orange)
2 tablespoons fresh lime juice (about 1 juicy lime)
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt

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Instructions

Bring the quinoa and water to a boil in a medium saucepan, with a few pinches of salt. Once water boils, reduce to low, cover, and cook about 12 to 14 minutes until water is absorbed. Let sit covered until cooled.
Meanwhile, slice the strawberries and radishes. Mix the strawberries, radishes, quinoa, and microgreens in a bowl. (Save a few of the strawberries and radishes to put on top after dressing.)
Make the dressing by mixing together the zest and orange and lime juices with the olive oil and salt. Dress the salad just before eating. Garnish with feta and/or toasted almonds, if using. For any leftovers, add a bit of orange or lime juice to brighten up.