Members recipe 
Salads & Bowls · Mediterranean
Red Quinoa and Arugula Salad with Feta and Walnuts
Tricolor quinoa is tossed with a sherry vinaigrette, then piled with peppery arugula, salty feta, cherry tomatoes and toasted walnuts. Little dots of sweet beet puree add color and an earthy counterpoint on the platter.
Test kitchen note: Toast quinoa in a dry pot for three minutes before adding water; it deepens the nutty flavor and helps the grains stay separate.
Method 5 steps
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