Quinoa, arugula, spicy pecans, red peppers, tomatoes, snap peas, raisins, capers and a refreshing white balsamic and garlic vinaigrette.
Steps
1
Making the Vinaigrette
Ingredients
3 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
1 small clove of garlic, minced
1 tsp sweetener
sea salt, to taste
freshly ground black pepper, to taste
To prepare the vinaigrette, add all the ingredients to a mixing bowl and whisk to combine.
Alternatively, you can add the ingredients to a jar or other container, place a lid on the top and shake to combine.
Store any leftovers in the refrigerator. Bring to room temperature before using.
2
Preparing Your Mise en Place
Ingredients
2 cups quinoa, cooked
4 cups arugula
1 cup Spicy Pecans
1 cup snap peas, sliced in half on a diagonal* (see note)
1 cup red pepper, diced
1 cup cherry tomatoes, cut in half
1/3 cup raisins
2 tbsp capers
sea salt, to taste
freshly ground black pepper, to taste
1/2 lemon, juiced
First, gather and prepare your mise en place. Be sure to make the Maple Chipotle Candied Walnuts or the Spicy Pecans as well, as they really add a kick to the salad.
*For the snap peas, blanch for 20 seconds and then put them into an ice bath to stop the cooking process. This will make them nice and green, but they will still be crunchy.
3
Assembling the Salad
Ingredients
4 tbsp vinaigrette, or to taste
Place all of ingredients, except the lemon juice, into a bowl and toss lightly to combine.
Once combined, add the lemon juice, toss briefly and serve immediately.
