**Today I am featuring my homemade
Vegan Quinoa and Baby Arugula Salad recipe
for the one year anniversary of
#fruitsandveggiesmonday contest hosted
every Monday
by the beautiful
Congratulations on celebrating 52 weeks
of delicious, healthy eating!!!
🌶🍄🥑🍉🥦🍅
To learn more, please click HERE
I always buy fresh, locally grown produce that is abundant this time of year at Fresh Thyme farmer's market and the local supermarket.**
INGREDIENTS
¼ cup EVOO (extra virgin olive oil), divided
1 large red bell pepper, diced
2 cups of fresh sliced mushrooms (Portabella are my favorite)
1 large shallot, minced
1 teaspoon Himalayan sea salt, divided
2 ½ cups water
1 ¼ cup quinoa, rinsed
2 tablespoons apple cider vinegar (I use Bragg's ACV)
1 tablespoon minced garlic
1 teaspoon agave or maple syrup
¼ teaspoon freshly ground pepper, (more to taste)
9 cups baby arugula, washed and spun dry
DIRECTIONS
Heat 1 tablespoon EVOO in a large,
heavy-bottomed saucepan over medium heat.
Add sliced mushrooms, red bell pepper, shallot,
minced garlic, and ½ teaspoon Himalayan sea salt.
Cook, stirring frequently, until the vegetables
start to brown (5-10 minutes).
Add 2 ½ cups water and quinoa, cover,
increase heat to high and bring to a boil.
Reduce heat to simmer and cook without stirring
until the liquid has been absorbed, 15-20 minutes.
Meanwhile, stir together the remaining
3 tablespoons of EVOO,
½ teaspoon Himalayan sea salt,
ACV (apple cider vinegar),
agave (or maple syrup) and
¼ teaspoon ground pepper in a small dish.
Divide baby arugula on the 6 plates.
Drizzle half of the dressing over the arugula.
Mound quinoa on the baby arugula
(about 1 cup per plate)
and drizzle with the remaining dressing.
Grind more pepper on top if desired.
I top mine with crushed red peppers!
Enjoy!!!
Images taken with Samsung Galaxy S8 Note
© 2018 Nina Haskin. All rights reserved
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