I make exactly two salads. 1. Arugula with olive oil, lemon and salt. 2. Mixed greens with olive oil, lemon and salt. Occasionally I will add pine nuts or a hard cheese for variety but my two almost identical salads are always on repeat. Naturally, when my beautiful friend Rachael Desztich, offered to come over to make me lunch and share her recipe for a new arugula salad with quinoa, I was in. She also brought her adorable son Wynn, see his photo below. Cuddling babies and eating with friends has become my favorite past time. I am so grateful to add this delicious salad to my line up and for the inspiration to finally purchase this cook book.
Arugula - 5 oz
Quinoa - 1/2 cup
Sun Dried Tomatoes - 1/2 cup, sliced
Toasted Pine Nuts - 1/4 cup
Red Wine Vinegar - 1/4 cup
Lemon Juice - 3 tbsp
Honey - 1.5 tbsp
Garlic Cloves, finely minced - 2
Italian Seasoning - 1/2 tsp
Black Pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Olive Oil - 1/2 cup
Sliced Hard Boiled Eggs
Cook quinoa according to package instructions. Slice sun dried tomatoes. Toast pine nuts (1-2 mins over medium heat on stovetop or 4 minutes in the oven at 350 degrees). Toss all salad ingredients together in a mixing bowl.
Whisk first seven ingredients together in a bowl. Continue to whisk while streaming in olive oil. Pour directly on salad to taste and store leftovers in the fridge for up to a week.
Rachael Desztich is the founder of All Selves, a marketing company for fashion and lifestyle brands. See more of her and her cute baby on instagram @rachdesztich.