This is an amazing salad and perfect lunch recipe. You can make it ahead of time, and add the Arugula at the very end to keep it fresh.
1 cup quinoa
1 1/2 cup water
1 packet of Arugula (about 2 cups or more)
4 sun-dried tomatoes, sliced fine and soaked
1/2 cup pine nuts, toasted
1/2 cup extra virgin olive oil
1/4 cup lemon juice
salt to taste
pepper to taste
Rinse quinoa. Cook with water in the Instant Pot on high pressure for one minute. Let cool for 10 minutes. Soak the thinly sliced sun dried tomatoes for 5-10 minutes in water. Toast pine nuts over the stove for a few minutes shaking constantly till they start browning. In a large bowl, toss Arugula, quinoa, oils, lemon juice, pine nuts and sun dried tomatoes. Add salt and pepper to taste.
This is a quick ans easy dish, and can be made ahead of time by layering into jars. Put all the wet ingredients at the bottom, layer with quinoa, them tomatoes and pine nuts, then Arugula. Refrigerate for up to 3 days. Shake and serve when ready to eat!