Leaves and Grains Dinner Bowl - alive magazine

Ingredients

• 1/2 small garlic clove, minced
• 1/8 tsp (0.5 mL) sea salt
• 1/2 Tbsp (7 mL) fresh lemon juice
• 1/2 Tbsp (7 mL) cider or natural white wine vinegar
• 1/2 tsp (2 mL) grainy or regular Dijon mustard
• 1/3 cup (80 mL) extra-virgin olive oil
• Freshly ground black pepper to taste
• 3 bell peppers, coarsely chopped
• 1 red onion, cut into wedges
• Extra-virgin olive oil for grilling (about 1 tsp/5 mL)
• 1 cup (250 mL) cooked quinoa
• 1 Tbsp (15 mL) crumbled goat cheese or feta (optional)
• 8 cups (2 L) arugula