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Quinoa Salad - CPK Style Recipe

   
 

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     Quinoa Salad - CPK Style

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   3-4

Ingredients
1/2 cup cooked quinoa, cooled
8 sun dried tomatoes in oil, cut small; plus 1 tsp of oil from tomatoes
3 oz of feta cheese, cut into small chunks
1 1/2 cups of baby arugula leaves
1 bunch of asparagus, stalks curt off, cut into 1 1/2 inch slices
1 1/2 Tbsp of toasted pine nuts
DRESSING-
1/3 cup of Extra-Virgin olive oil
 
2 Tbsp of red wine vinegar
1/4 tsp kosher salt
1/8 tsp dried oregano leaves
Few grinds of freshly ground pepper

Instructions
Wash the quinoa and then cook according to package directions. Once quinoa finishes cooking, drain any excess water. Transfer quinoa to a large bowl and set aside to cool. While quinoa is cooling, prepare the dressing. In a smallish bowl, mix together the olive oil, red wine vinegar, salt, oregano, and pepper. Mix well.
Once quinoa has cooled, add the sun dried tomatoes, sun dried tomato oil, feta cheese, and dressing to the bowl. Toss well to coat. Cover bowl and put into the fridge for about 30 - 45 minutes.
About 20 minutes before you are ready to serve salad, steam the asparagus. Put asparagus in a large saucepan and cover just barely with water. Put over medium heat and bring to a simmer, then lower the heat and simmer for 3 - 5 minutes. Asparagus is done when you can prick it through with a fork, but still tender. Don't let it get too soft. Once asparagus is finished cooking, drain the water and transfer the asparagus to a plate to cool.While the asparagus is cooling, toast the pine nuts.
When ready to serve the salad, take bowl out of the fridge. Mix in the 1 1/2 cups of baby arugula and toss. Divide the salad between 3 - 4 serving plates. Top each plate with asparagus and toasted pine nuts. Sprinkle with freshly ground pepper, if desired. Enjoy!


Originally Submitted
1/31/2014





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