This main dish salad is colourful and delicious! Perfect for summer!
Heat quinoa and broth to a boil in a covered, medium saucepan. Simmer over low heat about 15 minutes or until quinoa is tender. Drain any excess liquid; cool.
Place quinoa, arugula, tomatoes, mint and cheese in a large serving bowl.
Mix oil, lemon juice and garlic together in small bowl; pour over quinoa mixture. Gently mix. Sprinkle with pepper, if desired; serve immediately.
Note: Quinoa may be cooked and refrigerated ahead of time, if desired.
Recipe provided by Rose Reisman.
To comment on a recipe, please login or register.