Quinoa Arugula Salad with Hazelnuts

I hesitate to call this a salad because salads are thought of as more
of a side dish and this could more than pull it's own as a main
course. And yet with the arugula you're getting your green leafy veg
too! Score!


1 cup quinoa rinsed and cooked in 2 cups water (I used half red quinoa and half regular)

You can gently toast the quinoa before cooking. Add water and bring
to boil then simmer for 10 to 15 minutes till grains are cooked
through, bit still have a little bite to them.

Meanwhile, toast:

1/2 cup hazelnuts (you could use almonds or another nut)

slice and sautee till carmalized:

2-3 shallots or 1 medium onion.

When quinoa is cooled a bit transfer to large bowl and add:

Juice and zest of a lemon
The onions
2 cups arugula
1/2 cup broken toasted hazelnuts
1 tsp salt or so to taste

Mix it up! Scrumptious!