Blue Cheese, Quinoa, and Arugula Salad

Instructions

1
Cook Within: Be careful when making candied walnuts, as caramelized sugar is very hot and sticky. Quinoa, pronounced “KEEN- wah”, is a deliciously nutty, edible seed that’s gluten free and very nutritious. It’s so nutritious and easy to digest that NASA is considering it as a crop to grow in space for extended space flights.
2
Cook Quinoa and Prepare Ingredients: Bring a medium pot with quinoa and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 14-16 minutes. While quinoa cooks, coarsely chop dried apricots. Mince garlic. Zest lemon, halve, and juice. Stem and coarsely chop parsley.
3
Whisk garlic (to taste), 1 Tbsp. lemon juice,: Champagne vinegar, half the parsley (reserve remaining for garnish), 2 Tbsp. olive oil, ½ tsp. salt,
4
Transfer cooked quinoa to a large mixing bowl and: season with ½ tsp. salt and ¼ tsp. pepper. Refrigerate until assembling salad.
5
Add dressing, baby arugula, and red cabbage to: bowl with quinoa and toss to combine.
6
Add brown sugar, 1 Tbsp. water, and walnuts to a: stirring constantly, until walnuts are coated in a sticky glaze, 3-5 minutes. Sugar will melt and caramelize walnuts. As soon as walnuts are coated in a dark brown glaze, transfer to a plate immediately to prevent burning.
7
Plate the Dish: Place salad on a plate. Garnish with candied walnuts, apricots, blue cheese, remaining parsley, recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. Half is used in vinaigrette and remaining garnishes dish. Ƀ Some can’t get enough garlic, and others prefer a lighter touch. Use to taste when making the recipe before you start–we promise it will be time

Ingredients

Instructions