Quinoa cooked with shallot and red bell pepper, served over arugula with a simple apple cider vinegar dressing for an easy gluten-free and vegan meal.
- ¼ cup extra-virgin olive oil, divided
- 1 large red bell pepper, diced
- 1 large shallot, minced
- 1 teaspoon herbes de provence
- 1 teaspoon salt, divided
- 2 ½ cups water
- 1 ¼ cup quinoa, rinsed
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon agave or maple syrup
- ¼ teaspoon freshly ground pepper, plus more to taste
- 9 cups baby arugula, washed and spun dry
- Heat 1 tablespoon oil in a large heavy-bottomed saucepan over medium heat. Add red bell pepper, shallot, herbs de provence and ½ teaspoon salt and cook, stirring often, until the vegetables are starting to brown, 3 to 5 minutes. Add 2 ½ cups water and quinoa, cover, increase heat to high and bring to a boil. Reduce heat to maintain simmer and cook, undisturbed, until the liquid has been absorbed, 15 to 20 minutes.
- Meanwhile, stir together the remaining 3 tablespoons oil, the remaining ½ teaspoon salt, cider vinegar, mustard, agave (or maple) and ¼ teaspoon ground pepper in a small dish.
- Divide arugula among 6 plates. Drizzle half of the dressing over the arugula. Mound quinoa on the arugula (about 1 cup per plate) and drizzle with the remaining dressing. Grind more pepper on top if desired.
It’s important to make sure your quinoa is pre-rinsed before cooking. If the package doesn’t say pre-rinsed, you’ll want to rinse it yourself. This helps get rid of the bitter-tasting layer that coats the seeds. If you don’t rinse it, it won’t taste nearly as good.
- Serving Size: 1 1/2 cups greens plus 1 cup quinoa
- Calories: 230
- Sugar: 4.5 g
- Sodium: 442 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g