Lemony quinoa with arugula
1 box quinoa, cooked according to package directions
few handfuls of arugula
1/2 cup parmesan
2 tablespoons Dijon mustard
2 chopped shallots
1/3 cup lemon juice (3-4 lemons)
2 teaspoons of honey
1/3 cup of olive oil
1. Whisk together the dijon, shallots, lemon juice, and honey. Slowly stream in the olive oil, whisking to combine.
2. Pour over the cooked quinoa (you may not need to use all the dressing). Add in the arugula and parmesan, mix to combine.
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