Quinoa, Arugula, and Feta Salad

Have you ever seen siblings who are almost identical but have different hair colors? So are red and white quinoa!

I like to use red quinoa because it’s so eye-catching, especially in a salad with baby arugula and creamy diced feta.

Quinoa (pronounced KEEN-wah) is neither a grain nor a grain, but actually the seed of an ancient plant originally found in the Andes. Its popularity skyrocketed as gluten-free eating became more mainstream in recent years.

White quinoa was the first to show up in grocery stores, followed by the red variety. Now you can also buy black or a tri-color mix of white, red and black.

I love red quinoa for this recipe – it’s so pretty! It’s sold in bulk at my local health food market, but I also like the Bob’s Red Mill brand, which you can find online. Since the flavor isn’t that different between colors, you can substitute any other quinoa if red quinoa is hard for you to find.

The seeds have an outer layer that can taste bitter, but this can be removed by either rinsing or toasting the grains. I like toasting as it gives the quinoa a deeper nutty flavor. Simply shake the dry quinoa over low heat until it starts to change color, then simmer in water.

Like rice, quinoa typically uses a 2:1 water-to-grain ratio. I’ve found that if you scoop out 1 tablespoon of water for every cup you use, you’ll usually have just the amount of liquid you need without having to drain the quinoa after cooking.

When quinoa is cooked, it’s tender but deliciously chewy. Drizzle sparingly with olive oil and let cool. At this point you can toss it with your salad or refrigerate for a day or two before serving.

The seeds add strength and lots of protein to your salad bowl, and they’re packed with so much flavor, all you need is a little lemon juice and olive oil to flavor the salad. You get a low-fat, nutritious plate full of good textures and flavors!