Quinoa & Arugula Pilaf

Light and flavorful with the perfect crunch and stunning color you can eat the rainbow in one bowl! This recipe is easily adaptable and could be made with just about any veggies or grain but as a cold salad it works great with quinoa.

Quinoa Pilaf

1 cup quinoa

1/4 cup diced cucumber

1/4 cup diced yellow pepper

1/4 cup diced red pepper

1/2 cup diced red cabbage

3 good handfuls of fresh arugula (I leave mine whole but chop it if you want!)

1 carrot grated (the easy method is to peel the carrot with a carrot peeler and then quickly move the peeler back and forth to peel the whole carrot down to the core)

1/2 onion diced

1/2 cup sugar snap peas diced

Zesty Balsamic Dressing

Whisk the following together in a small bowl

1 Tbl hot sauce (I use Franks Hot Sauce)

5 Tbl apple cider vinigar

4 Tbl balsamic vinigar

2 Tbl sesame oil

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp smoked paprika

Cook the quinoa according to the package instructions and sub veggie broth for water. Fluff with a fork and let cool to room temp while you prep the veggies. In a large bowl toss all the veggies and add cooled quinoa. Drizzle with zesty balsamic dressing. Check out the Buddha Bowls & Sauces recipe for more dressing ideas!