Red Quinoa with Arugula, Tomatoes and Black Olives

Quinoa is definitely the "chic" food these days - it's an extremely nutritious grain that actually is a complete protein. Usually the recipes involve olive oil, lemon, beans and herbs. But to be honest, it gets boring over time, and I don't think a lot of recipes that yield pretty pictures are as flavorful. 

I borrowed my secret dressing that I use a lot for romaine salad and created this really flavorful warm quinoa salad. The texture is nutty, juicy and very soft. Serving as a perfect deliver vehicle, the red quinoa packs with deep flavors coming from the aged balsamic vinegar, capers and black olives. Besides, it looks like a colorful wheel that stimulates anybody's saliva production at first sight.

6 servings

Ingredients:

• 2 cups red quinoa, rinsed
• 3 cups low sodium chicken stock
• 2 medium vine ripen tomatoes, cut into 1" x 1" cubes
• 3 cups baby arugula
• 1 cup jumbo black olives, cut into thin slices
• 5 tablespoons extra virgin olive oil
• 2 1/2 tablespoons aged balsamic vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon drained capers, minced
• 1/2 teaspoon whole grain mustard
• 1 teaspoon of fresh minced garlic
• 1 teaspoon kosher sea salt
• 1 teaspoon ground black pepper

Directions:

1. Cook quinoa in chicken stock according to package instruction. 
2. Make the dressing. Combine olive oil, vinegar, dijon mustard, whole grain mustard, capers, garlic, salt and pepper. Whisk well.
3. Combine the arugula with cooked quinoa. The heat will wilt down the arugula. Then add tomatoes and black olives. Mix well.
4. Pour the dressing into the quinoa mixture. Mix well and serve warm.