Quinoa with Beans, Tomatoes, and Arugula
Danalaila
February 8, 2016
super easy
Ingredients
- 1 cup Quinoa
- 1 ripe tomato chopped
- 1 15 oz can Garbanzo beans drained and rinsed
- 1-2 cups Arugula chopped
- 2 cups low sodium chicken broth
- 1-2 lemons juice
- 3 tbsp extra virgin olive oil
- 1-2 tbsp red wine vinegar
- 1/4 cup toasted pine nuts
- salt and pepper
Servings:
Units:
Instructions
- Cook Quinoa in the chicken broth according to package instructions - 15 minutes. Set aside and keep warm with pot lid on. Toast pine nuts in a pan on low for 3-5 minutes and then set aside.
- Transfer the tomatoes, beans and arugula to a large serving bowl and top with the Quinoa, pine nuts, olive oil, juice of the lemons, the vinegar ( 2 tbsp for more tang ) and some salt and pepper and mix well to combine.
- This is a light side dish that is so easy but super delicious! I also sometimes add black or green olives. :)
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