Quinoa, Roguette and Achovy Salad

 Quinoa, Anchovy,

Roquette Salad

Quinoa, arugula or roquette, cherry tomatoes, snap peas, capers and a refreshing white balsamic and garlic vinaigrette.

Serves: 4 for persons

Active Time: 20 mins 

Total Time: 45 mins . 

Making the Vinaigrette

• 3 tbsp white balsamic vinegar
• 3 tbsp extra virgin olive oil
• 1 small clove of garlic, minced
• 1 tsp sweetener
• sea salt, to taste 
• freshly ground black pepper, to taste

Method:

To prepare the vinaigrette, add all the ingredients to a mixing bowl and whisk to combine.

Alternatively, you can add the ingredients to a jar or other container, place a lid on the top and shake to combine

Store any leftovers in the refrigerator. Bring to room temperature before use.

Preparing Your mise en place:

• 4 cups arugula
• 2 cups quinoa, cooked
• 1 cup cherry tomatoes, cut in half
• anchovy, oil-marinated
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/2 lemon, juiced

Method:

First, gather and prepare your mise en place. Be sure to make the Maple Chipotle Candied Wall or the Spicy Pecans as well, as they really add a kick to the salad.

Assembling the Salad. Add 4 tbsp vinaigrette, or to taste.

Place all of ingredients, except the lemon juice, into a bowl and toss lightly to combine.

Once combined, top with the marinated anchovy.

Add the lemon juice, toss briefly and serve immediately.