An effortless salad that bursts with spring flavor. With just a simple squeeze of lemon juice as the dressing, this salad is perfectly light and refreshing.
Bring the quinoa and water to a boil in a small sauce pan.
Cover and reduce to low.
Let simmer for 10 minutes, or until all the water has been absorbed and the quinoa is fluffy.
Keep covered for another 3 minutes, then fluff with a fork and transfer to a mixing bowl.
Add the arugula to the bowl with the hot quinoa and stir until the greens have wilted a bit.
Squeeze the lemon juice over the salad and mix together.
Season with salt and pepper to taste.
Transfer the salads to two bowls and top with crumbled goat cheese bits.
Sign up so you can find this recipe
next time you visit Foodie.