Sweet Crunchy Spicy Quinoa Salad

This amazing salad was inspired by a quinoa salad I had at the Wood Ranch restaurant in Agoura Hills. It's satisfying and it has everything, including sweetness, crunchiness, spice, whole grains, beans, veggies, and tons of flavor!

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Ingredients:

• ½ cup dry red or white quinoa, cooked according to package directions
  
• ¾ cup cooked black beans or lentils
  
• ¼ red onion, minced
  
• ¼ cup red cabbage, finely chopped
  
• ½ red, orange, or yellow bell pepper, finely diced
  
• 1 jalapeno, diced (optional)
  
• ½ cup cherry tomatoes, quartered
  
• 1 avocado, cut into ½” cubes
  
• 2 tablespoons golden raisins (or seedless grapes, halved)
  
• 2 tablespoons almonds or pepitas, chopped and toasted
  
• 2 cups arugula
  
• ¼ cup Champagne vinaigrette (see recipe below)
  
• Sea salt to taste
  
• Fresh ground pepper to taste
  

Preparation:

1. Combine all ingredients except salt and pepper into a large mixing bowl and toss until well mixed (add more vinaigrette if needed).
   
2. Season to taste with sea salt and pepper and toss to mix.
   

Makes 4-6 servings.

Oil-Free Champagne Dijon Vinaigrette
I promise, you will NOT miss the oil at all!

Ingredients:

• 1 small shallot, minced
  
• 2 tablespoons Dijon mustard
  
• ¼ cup champagne vinegar (or substitute white wine vinegar)
  
• 1 lemon or lime, juiced
  
• 1 tablespoon honey or agave nectar
  
• sea salt and fresh ground pepper to taste
  

Preparation:

1. Whisk together all ingredients in a large bowl until emulsified or puree in a blender or food processor.
   

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