Wild Arugula & Quinoa Salad with Heirloom Tomatoes
Equipment
- Instant Pot
Ingredients
- ½ cup tri-color quinoa, rinsed in a sieve
- ¾ cup filtered water
- 4 oz wild red arugula or similar mixed greens
- 1 large heirloom tomato
- 1-2 pieces burrata cheese or whole milk mozzarella cheese
For the dressing
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2-3 tbsp raw honey
- salt and pepper to taste
Instructions
Make the quinoa
- Spray the insert of an instant pot lightly with avocado oil spray. Add the rinsed quinoa and filtered water.
- Pressure cook on high for 3 minutes. Let the pressure release naturally for 10 minutes. Remove the quinoa from the instant pot and place in the fridge to chill.
Make the salad
- In a glass jar with a tight-fitting lid, add the ingredients for the dressing and shake to combine.
- In a medium bowl, add the arugula and and as much of the quinoa as you would like. Drizzle with dressing to taste and toss everything together.
- Slice the heirloom tomato into slices and lay them on your salad plate. Drizzle the tomatoes with a small amount of dressing and more salt and pepper to taste.
- Place the quinoa and arugula on top of the tomatoes and top with a piece of burrata that has been ripped or cut in half.I like to sprinkle a little salt and pepper on the burrata too. This is also fantastic served with grilled chicken. Enjoy!!