How to make
Ingredients
- 1/4 cup (50 mL)Minced shallots
- 1/4 cup (50 mL)Fresh lemon juice
- 1-1/4 cups (300 mL)PC® Organics Quinoa
- 4 cups (1 L)Baby arugula
- 2Red apples such as Empire or Fuji (skin on), cored and diced
- 1/2 cup (125 mL)Diced celery
- 1/2 cup (125 mL)Chopped toasted walnuts
- 1/2 cup (125 mL)Crumbled PC®Blue Cheese
- 1/4 cup (50 mL)Extra virgin olive oil
- 3/4 tsp (4 mL)Salt
- 1/2 tsp (2 mL)Freshly ground black pepper
How to make
- Step 1Combine shallots and lemon juice in small bowl. Set aside.
- Step 2Bring 2 cups (500 mL) water to a boil in small saucepan. Stir in quinoa. Reduce heat to low, and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Transfer to large bowl and fluff with a fork. Cool to room temperature, about 15 minutes.
- Step 3Chop arugula roughly. Add arugula, shallot mixture, apples, celery, half of the walnuts, half of the cheese, the oil, salt and pepper to quinoa; toss together until well mixed. Garnish with remaining walnuts and cheese.
