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Quinoa-Arugula Layered Salad

Hands-on time 15 mins
Total time 35 mins
Yield Serves 4 (serving size: 1 jar)
We made over tabbouleh, turning it into an individually packed picnic dish. This salad holds beautifully, so you can pack it up a day ahead. For the easiest eating, choose wide-mouthed pint jars.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 cup uncooked quinoa
  • 1 cup unsalted chicken stock
  • 1/2 teaspoon salt, divided
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Dash of sugar
  • 1 garlic clove, minced
  • 2 cups baby arugula leaves
  • 1 cup diced English cucumber
  • 1/2 cup diced red onion
  • 1 cup grape tomatoes, halved
  • 3/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 216
  • fat 9.2 g
  • satfat 1.2 g
  • monofat 5.9 g
  • polyfat 1.7 g
  • protein 7 g
  • carbohydrate 27 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 339 mg
  • calcium 75 mg

How to Make It

  1. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add quinoa; cook 2 minutes or until lightly toasted, stirring frequently. Gradually stir in stock; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until quinoa is tender. Remove from heat; stir in 1/4 teaspoon salt. Cool the quinoa to room temperature.

  2. Combine remain­ing 5 teaspoons oil, remaining 1/4 teaspoon salt, juice, pepper, sugar, and garlic in a small bowl; stirring with a whisk.

  3. Place about 1 tablespoon dressing in each of 4 pint-sized jars with lids. Layer 1/2 cup arugula, one-fourth of quinoa mixture, 1/4 cup cucumber, 2 tablespoons onion, 1/4 cup tomato, and 3 tablespoons parsley in each jar. Close lid; refrigerate up to 24 hours. Shake before serving.