Greens and Ancient Grains Salad
Ingredients
- Dressing:
- 1 med orange peeled and sectioned,
- 1/4 cup red onion chopped fine
- 2 or more cloves garlic minced
- 1 tsp spicy brown mustard
- 2 T extra virgin olive oil
- 1/4 cup rice wine vinegar
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp ground turmeric
- Salad:
- 2 cups baby Arugula triple washed
- 2 cups baby spinach triple washed
- 2 cups baby Kale triple washed
- 1 cup quinoa prepared
- 18 pecan halves roasted
Instructions
For the dressing
- In a large salad bowl combine orange segments, red onion, minced garlic cloves, brown mustard, olive oil, rice wine vinegar, salt, pepper, and turmeric, blend to combine.
- Add Quinoa, salad greens, and pecans.
- Toss and serve.
To prepare quinoa
- Add two cups of water to a sauce pan with a tight fitting lid and bring to a rolling boil.
- Add one cup of dry quinoa that has been rinsed to water and stir.
- Put lid on and reduce heat to low and simmer quinoa for 12 minutes.
- Remove from heat and fluff with fork.