This salad is so easy to put together. The ingredients are simple and will appeal to everyone’s palate but there is something special about the combination. Perhaps it is the touch of sweetness and tartness the pomegranate seeds provide. That tart sweetness with the rich flavor of the toasty seeds and the peppery bite of the arugula create a restaurant-quality result that is new yet familiar. Also, if you have never tried feta cheese before, get the best quality cheese you can get your hands on.
- 4 cups arugula
- Seeds from 1-2 pomegranates (it depends on how much you like pomegranates)
- 2 cups water or vegetable broth
- 1 cup grains of quinoa
- Cubed feta cheese
- Extra virgin olive oil
- Juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
- Rinse the grains of quinoa under cold water and drain.
- Bring the water or vegetable broth to a boil over medium-high heat.
- Pour in the grains. Season with a generous pinch of salt and black pepper.
- Reduce to a simmer and cover.
- Cook for 12-15 minutes or until tender.
- Remove from the heat and fluff with a fork.
- Leave uncovered to cool for 7-10 minutes.
- Transfer the cooked quinoa to a dry skillet.
- Toast while stirring over medium heat for 5-7 minutes. You want the quinoa to develop some texture but you don’t want it to brown and become hard.
- Set the quinoa aside to cool for a few minutes.
- Whisk the lemon juice with a little olive oil to make a quick dressing. Season with salt and black pepper.
- Pour over the toasted quinoa and toss to lightly dress.
- Plate the arugula followed by the pomegranate seeds and quinoa.
- Finish the salad with cubed feta and dig in.