How To Make Citrus Quinoa Salad With Arugula And Berries

    Published: 06-16-2009
    Views: 12,261
    Chef Amy Riolo demonstrates how to make citrus quinoa salad with arugula strawberries.

    Amy Riolo: Hi! I'm Amy Riolo with Harris Teeter. This French inspired salad uses quinoa, an ancient grain that contains all nine amino acids making it a complete protein. So let's begin. So let's start by making our vinaigrette. I'm going to combine the juice of a lemon with a half a cup of olive oil. You always want to start with your acid and then whisk in the olive oil when you making a vinaigrette. This helps to make it really emulsified and creamy.

    I'm going to add in a fourth teaspoon unrefined sea salt. Then we can add in freshly ground black pepper. Now we can start assembling our salad. So here I have 11 ounces of fresh baby arugula. I really like Baby Arugula, because it has a lot of iron in it and minerals and vitamins that are particularly beneficial to people with diabetes. We're going to add in our Quinoa. Here I have four cups of are precooked quinoa. Quinoa, if you've never made it before, is super-simple to make. You shouldn't be intimidated by it. You just boil it in a 2:1 ratio in water. So if you have 1 cup of dry quinoa, you boil it in 2 cups of water. For this quantity it's a 4 cups cooked, we started with 2 cups of dry quinoa and added in 4 cups of water. So now that our quinoa is cooked it's cooled and ready to go, we can add it into our salad. Remember even though this salad is meatless, it contains no proteins in terms of fish or animal products, it does have the complete protein in it because of this grain. Now I'm going to add in a pint of fresh strawberries. So here we have our Citrus Quinoa Salad with Arugula and Strawberries. A diabetes friendly salad to enjoy anytime.