• 1 cup quinoa, rinsed
  • One pinch salt
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 6 cups arugula
  • 12 dried apricots, diced
  • 1 cup blueberries
  • ½ cup blue cheese
  • 1 cup store-bought Italian dressing
Serves: 6-8

In a saucepan, combine the quinoa with 1 ¾ cups water and a pinch of salt. Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes more. Uncover the quinoa and fluff with a fork. 

Mixed cooked quinoa with EVOO. In a bowl, toss the quinoa with the arugula, apricots, blueberries and blue cheese. 

When ready to serve, toss with Italian dressing. Serve in individual tea cups.