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Author Notes: This is a healthy weekly staple I'll eat for dinner and then keep in my refrigerator as a quick snack or side -- it tastes amazing both warm and cold. I like to add a hot pepper to give it some kick and to make it even healthier, but it tastes great without, too! Try it with a sunny side-up egg on top at breakfast for an amazing breakfast! —Allie Jane
- 1 cup Quinoa (I prefer red because it's nuttier, but any color will do!)
- 5 ounces arugula or baby arugula, chopped
- 1 cup cherry tomatoes, sliced in half
- 2 big cloves garlic (or three smaller cloves), diced
- 1 shallot, thinly sliced
- 1 hot pepper of your choice, diced (optional kick!)
- 4 ounces crumbled reduced fat feta (skip for vegan version)
- 1/4 cup raw sliced almonds
- 1 tablespoon olive oil
- 1 lime
- Cook the quinoa based on the instructions until al dente. Drain any extra water and set aside in a large salad bowl.
- Pour olive oil into a skillet over medium heat. Add onions and garlic and toss until crispy, making sure not to burn them. Add hot pepper and sauté for 1-2 minutes. Remove from heat. In same pan, toast almonds for 3 minutes or until light-medium brown.
- In the bowl with the quinoa, add sauteed onions, garlic, and pepper to the quinoa, then add arugula while ingredients are still hot. Toss well. Gently mix in feta, tomatoes, and almond slices. Juice lime into the bowl and mix one last time. (I find the arugula and feta are enough salt and pepper for this recipe! But do add more depending on taste!)