Arugula and Quinoa Salad with Egg

This recipe came from our good friends at Good Bug Gardens, a CSA farm located in nearby Sterling, CT. Every week, we get a bag of delicious, fresh, local vegetables, along with some neat ideas for turning these veggies into tasty dishes! The recipe we’ll share below is great for an easy-to-make, light,healthy, downright delicious summer dinner dish. Read on and be sure to let us know if you try it out!

Ingredients you will need.

Ingredients:

Bag of arugula (or other greens – we used a bunch of kale and about half a bag of spinach – ignore the cilantro in the image above, although that might be tasty as well!)
8 oz quinoa (or orzo pasta), uncooked
1/2 lemon
1 red onion
1 granny smith apple (we used a red delicious and that worked just fine!)
1/2 cup pine nuts (we unfortunately didn’t have any pine nuts on hand, so we skipped this ingredient, but the dish still came out DELICIOUS!)
3 eggs

Start by chopping up that onion and getting it on the skillet with a bit of oil.

Chopped onions.

You want it over low heat, stirring often, until soft and translucent if not caramelized. While you whistle along with that, bring 16 oz of water to a boil, add the quinoa, and when the water returns to a boil, reduce heat to low.

While that’s cooking away, chop the apple into thin chunks.

Thinly sliced apples.

When there isn’t any more water in the quinoa, it’s done. Pour it in a big bowl, add the arugula, expertly cooked onions, apple chunks and pine nuts, then squeeze that lemon all over it.