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Quinoa with Persimmons and Arugula

Sweet, tart, nutty, crunchy and unbelievably nutritious. Great as a side, or, eat a big bowl!
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Total Time 15 mins
Course Side Dish
Servings 4

Ingredients
  

Pistachio Vinaigrette

  • ¼ Cup Olive oil
  • 1 Lemon juice
  • 1 Tsp Lemon zest
  • 3½ Tbsp Red wine vinegar
  • 2 Tsp Mustard
  • 2 leaves Basil Crushed
  • ¼ Cup Pistachios Finely ground
  • 3 Tsp Onions Diced finely
  • Honey or sweetener of choice to taste
  • Salt and pepper To taste
  • 2 Tbsp Water

Salad

  • 1 Cup Quinoa cooked
  • 1½ Cups Arugula Chopped
  • ⅔ Cup Persimmons Diced
  • 3 Tbsp Raisins

Instructions
 

  • In a jar with lid, add all ingredients for the vinaigrette into the jar and shake vigorously or whisk well in a bowl and cover.
    If the dressing is made a little in advance, the flavors have a chance to marry before dressing the salad. At least 30 minutes or more is recommended.
  • In a bowl, toss together quinoa, persimmons, raisins and arugula.
  • Toss vinaigrette well with salad and serve immediately.
Keyword Arugula, Arugula and spinach salad, Persimmons, Quinoa