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BASIC FALL QUINOA SALAD
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| 1 cup | quinoa |
| 1 cup | arugula |
| 1 cup | fennel, raw and finely cubed |
| 2 | pomegranate, seeded |
| 1/4 cup | currants, dried |
| 1/4 cup | pumpkin seeds, raw |
| 1/4 cup | walnuts, raw |
| 1/4 | basil, fresh, chiffonade |
| 6 tbls | olive oil |
| 1tbls | walnut oil |
| 3 tbls | balsamic vinegar |
| 1 tsp | whole grain mustard |
| 1/2 tsp | honey |
| 1 tbls | lemon juice |
| salt and pepper to taste |
Soak quinoa in cold water for 15 mintutes, massage with fingers then drain.
Cook quinoa in a medium pot of boiling salted water, uncovered, about 15 minutes or until tender. Remove pot from heat and drain excess water. Let stand covered with towel, 5 minutes.
While the quinoa is cooking, mix the remaining 6 ingredients and salt & pepper to taste.
Transfer quinoa to a bowl and toss with remaining ingredients, then top with the vinaigrette. Served warm or chilled.
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