How about a warm quinoa and arugula pilaf to go with your grilled meat or simple main dish? Or you could increase the amount of cheese in the pilaf, scatter some walnuts on top, and serve the pilaf on its own. The dish can be served warm or at room temperature and is a great alternative to the usual rice or potatoes. The quinoa has a sweet-nutty flavor, and the arugula lends a bit of spicy bitterness as well as additional nutrition. Orange juice and dried cranberries soften the bitterness of the arugula, and goat cheese provides a piquant creaminess to the pilaf. The pilaf takes only minutes to prepare, making it easy enough for a weeknight. Enjoy!
Quinoa and Arugula Pilaf -- Serves 4
1 cup of quinoa
2 cups of water
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of onion powder
1/4 teaspoon of garlic powder
2 tablespoons of olive oil
1/4 cup of orange juice
1/4 cup of dried cranberries
1/4 - 1/2 cup of crumbled goat cheese (depending on how much you like it)
4-6 cups (or handfulls) of arugula (not packed)
2-4 tablespoons of chopped green onions (optional)
Rinse the quinoa well and combine it in a saucepan with the water, salt, pepper, onion and and garlic powders. Bring the mixture to a boil, stir it well, cover the pot, and turn the heat down to a gentle simmer. Let the quinoa cook for about 15 minutes or until it absorbs the water. Remove the pan from the heat. Fluff the quinoa with a fork and gently stir in the olive oil, orange juice, dried cranberries, and crumbled goat cheese. After the goat cheese melts into the quinoa, stir in the arugula a handful at a time. The arugula will soften into the quinoa. Stir in the green onions if you really like onions. Serve the pilaf warm or let it cool to room temperature to serve it.