Arugula Quinoa Salad with Honey Lime Vinaigrette.

Looking for the perfect summer salad? Here it is. Feel free to add whatever you want to this very versatile recipe. Throw some grilled chicken or shrimp on top and make it a complete meal.

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Serves: 6-8
Time: 35 minutes

Ingredients:

Salad:

4-5 ounces baby arugula

2 hearts of romaine

1 cup red or rainbow quinoa

1 mango, diced

Kosher salt

Dressing:

1 jalapeno, seeded

1 clove garlic, peeled

2 cups cilantro

1-2 tablespoons honey

1/4 cup lime juice

1/2 teaspoon salt

1/2 cup olive oil

Instructions:

1. Preheat steam oven to 210° Steam Mode. Combine 1 cup of quinoa, 1 cup of water, and a teaspoon salt in a shallow, oven proof dish. Place in steam oven on rack position 1 or 2 and cook for 30 minutes or until all the liquid is absorbed. Fluff with a fork and cool to room temperature. Note: You will only use half of the cooked quinoa for this recipe.

2. In a small food processor or blender, add jalapeno, garlic, cilantro, honey, lime juice, and salt, then pulse to combine. With the blade still running, slowly add in olive oil. Taste for seasoning. If needed, add more salt, lime juice, another garlic clove, etc.

3. In a large bowl, add half of the cooled, cooked quinoa and the rest of the salad ingredients. Add half of the salad dressing and toss to coat. Season with salt and pepper to taste. Add more dressing if needed. Serve immediately.