Arugula and Quinoa Salad – Principal Chef

Ingredients

• 1 cup Quinoa - any kind will do. We typically use tri-color. This is more than enough and will leave you leftovers if you want it.
• ½ cup Olive Oil
• ¼ cup Balsamic Vinegar
• 1 tsp Dijon Mustard
• ¼ tsp Salt and Pepper
• 6 cups Arugula
• 2 cups Cherry Tomatoes, cut in halves or quarters
• 6 oz Fresh Mozzarella cheese, cut into small pieces (You can use other cheeses, but the Moz works well)
• 1 Avocado, sliced into bite size pieces (1/2 inch or so)
• ⅔ cup Pistachios - chopped