Quinoa Salad with Arugula and Grapes | Clean Plates

Ingredients

• 1/2 cup/120 mL unseasoned rice vinegar
• 1/3 cup/80 mL organic neutral-flavored oil, such as grapeseed
• 1 tablespoon raw agave nectar
• 4 ½ cups/550 g cooked, cooled quinoa
• 2 cups/30 g baby arugula leaves
• 2 cups/300 g halved red or green grapes, or a combination
• 1/4 small red onion, sliced thinly
• 1/2 cup/70 g pine nuts, toasted
• 2 medium-size scallions, sliced thinly
• Fine sea salt to taste
• Freshly ground black pepper to taste