Quinoa & Arugula Salad | Rouxbe Online Culinary School

Ingredients

• 3 tbsp white balsamic vinegar
• 3 tbsp extra virgin olive oil
• 1 small clove of garlic, minced
• 1 tsp sweetener
• sea salt, to taste
• freshly ground black pepper, to taste
• 4 cups arugula
• 2 cups quinoa, cooked
• 1 cup Spicy Pecans
• 1 cup snap peas, sliced in half on a diagonal* (see note)
• 1 cup red pepper, diced
• 1 cup cherry tomatoes, cut in half
• 1/3 cup raisins
• 2 tbsp capers
• 1/2 lemon, juiced
• 4 tbsp vinaigrette, or to taste