One of my favorite additions to any Salad is a 1/2 cup of warm quinoa. It adds a healthy carb, but still keeps it gluten free. Quinoa is also a great source of protein! I found this recipe on http://www.floatingkitchen.net/berry-arugula-and-quinoa-salad-with-lemon-chia-seed-dressing/ and had to share!
For the Salad
3/4 cups quinoa
1 1/2 cups water
2 cups arugula
1 cup strawberries, stemmed and cut in half
1 cup blueberries
1 cup mango, peeled and chopped
1/2 cup walnuts
1 tablespoons fresh mint, chopped
For the Dressing
2 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice
1 1/2 tsp. chia seeds
1 tsp. maple syrup or agave
1/8 tsp. salt
1/8 tsp. pepper
Cook the quinoa
Combine the quinoa and water in a medium saucepan over medium-high heat.
Bring to a boil and then reduce the temperature to maintain a simmer.
Simmer, covered, for about 15 minutes, or until all the water is absorbed.
Remove the saucepan from the heat and let it stand covered for about 5 minutes. Then remove the lid, fluff with a fork and set aside to cool.
Make the dressing
In a small bowl whisk together all of the ingredients. Set aside.
Once the quinoa is cooled, make your salad.
Combine all of the ingredients in a large bowl. Pour the dressing over the salad and toss gently until well coated.
The salad will keep for up 1 day in the refrigerator.