Quinoa Salad with Broccoli and Mint
1. Add 1 cup dried quinoa to 2 cups water in a pot, bring to a boil, then turn down to low and cook, covered, for 15 minutes. Then turn off the heat and let stand for 5 minutes.
2. In a salad bowl, combine one chopped head of broccoli, a cup of halved cherry tomatoes, half a cup of fresh or thawed frozen peas, a small handful of chopped fresh mint, and about 5 cups of fresh arugula. When the quinoa is cool, add that, too.
3. Make a simple vinaigrette: in a jar, combine 1 finely chopped/crushed clove of garlic with 2 tablespoons coarse-grain mustard, 1 tablespoon honey, and half a cup of balsamic vinegar. Mix it up and add 1/4-1/3 cup extra virgin olive oil, then give it all a good shake. Adjust to taste.
4. Drizzle the desired amount of vinaigrette onto the salad and give it a toss, seasoning with salt and pepper if you'd like.