Amy Riolo: This French spin on Tabouli features nutritious quinoa in each green that contains all nine essential amino acids making it a complete protein. So I've got my arugula in a bowl. And there is also a little bit of radicchio that you're going to see just for color.
Now I'm going to add in the quinoa. This quinoa has been already cooked. If you ever want to cook quinoa, it's always a one-to-two ratio. So you can start out with 1 cup of quinoa, 2 cups of water, bring it to a boil with a little bit of salt, cover it for 10 to 15 minutes and you've got this nice fluffy grain. I'm just going to scatter this right along our lettuce. Now I'm going to add my pears.
Next, I'm going to make my vinaigrette. So I'll just start by pouring my lemon juice into the bowl. You always want to start with your acid whatever you're using whether it is a citrus juice or a vinegar or both. I'll whisk in my olive oil. I just want to do this slowly so that it gets nice and emulsified and the lemon juice really helps the pears to stay fresh, prevent them from discoloring and it gives them a nice bright flavor.
Now we add in a little bit of salt and then some freshly cracked pepper. Finally, we're going to pour the vinaigrette over the salad. So there we have our French style Tabouli with pears and arugula, a great vegetarian lunch or a side dish for anytime.