Spring Quinoa Tabouli Salad with Arugula Makes 4 servings 1 cup quinoa, rinsed well and drained 1 ¾ cups water Sea salt 1/4 cup olive oil Zest from 1 lemon 1/4 cup lemon juice 1 clove garlic, minced 1 cup parsley, minced ½ cup mint, minced 1 bunch radishes, sliced 1 bunch scallions, cut into thin rounds 1 cucumber, small diced 5 ounces baby arugula 1/4 cup sunflower seeds, toasted To complete the meal, additional protein of choice: canned sardines or mackerel, shredded chicken, baked salmon, hard boiled egg
Bring the quinoa, water, and ¼ teaspoon salt to a boil in a small pot, reduce to simmer, and cook covered for 15 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork and spread over a baking sheet or plate to cool.
Whisk together the olive oil, lemon zest, lemon juice, garlic, and ¼ teaspoon salt.
In a large bowl, combine the cooled quinoa, dressing, parsley, mint, radishes, scallions, and cucumber.
To serve, toss the arugula with a pinch of salt, drizzle of olive oil, and squeeze of lemon. Add the quinoa tabouli and top with toasted sunflower seeds. Serve with additional protein of choice if desired.