Quinoa, Radish, Feta, and Arugula Salad
1 cup quinoa
1/2 cup thinly sliced Breakfast radishes (or other)
3 scallions, white and green parts thinly sliced
Freshly ground pepper
¼ cup fresh lemon juice
¼ cup olive oil
1/2 cup crumbled feta cheese
1/2 cup chopped mint
1 1/2 teaspoons finely chopped fresh oregano
2 cups arugula
In a medium saucepan, cover the quinoa with 1 ¾ cup water and a generous pinch of salt. Bring to a boil, reduce the heat to simmer and cover the pot. Cook for 15 minutes. Then spread it out on a baking sheet to cool completely.
In a large bowl combine the cooled quinoa, radishes, scallions, lemon juice, and olive oil. Fold in the feta, mint, oregano, and season the salad with salt and pepper. Serve over arugula.