Quinoa with Arugula, Cucumbers and Mint

2  scallions, minced
5 tablespoons olive oil
1 cup quinoa
2 cups chicken broth powder or 2 cups vegetable broth
1  lemon
1/2 teaspoon sea salt
1/4 teaspoon ground {pepper}
2 cups gently packed arugula leaves
2 cups medium cucumbers, halved lengthwise and sliced
3 tablespoons chopped fresh mint
In a medium sauce pan over medium heat, sauté scallions in 1 tablespoon oil, about 1 minute. Stir in quinoa and broth, cover and bring to a boil. Reduce to simmer for 15 to 17 minutes or until white ring is visible around quinoa.

While quinoa is cooking, squeeze the juice from the lemon into a medium bowl. Whisk in the remaining 4 tablespoons oil in a slow, steady stream until thoroughly blended. Whisk in salt and the pepper. Stir in the arugula, cucumbers, and mint. Set aside. When quinoa is cooked, fluff with a fork and stir in the arugula mixture. Cover and let stand until the arugula is slightly wilted, 2 to 3 minutes, and serve.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 20-25 min

Servings: 4 to 6 servings

Recipe By: Janie Quinn

From:  Essential Eating
Used with permission of Azure Moon Publishing