What you'll need:
Arugula, 6 cups
Quinoa, 1 and 1/2 cups, dry
Cranberries, dried, 1 cup
Sunflower seeds, salted, 1/2 cup
Feta cheese, 1 cup
Olive Oil, light, 1/2 cup
Prepare Quinoa first. It's not a bad idea to soak the Quinoa first to remove the bitter taste. I usually prepare the Quinoa a day ahead and place in fridge overnight. Preparing Quinoa is a 1 : 2 ratio of Quinoa to water. So for this recipe, place 1 and 1/2 cups Quinoa and 3 cups water into a pan. Bring to a boil and let boil for about 2 minutes. Then cover and simmer for about 15-20 minutes or until the germ had been separated from the seed (you will see the little white specs). Line a baking sheet with aluminum foil. Lay the cooked Quinoa on the baking sheet and gently fold in a couple tablespoons of olive oil. Lay Quinoa flat on baking sheet and let cool for about 30 minutes. When cool, place quinoa in a bowl and place in fridge.
When quinoa is cooled, place in a large mixing bowl and fold in all of the above ingredients.
Leslie's Dietitian Kitchen Tip: When I prepare this salad, I typically make the Quinoa the night before and make a bunch of it to use with other dishes. Also, be sure to not add warm or hot Quinoa to the Arugula as this will start to cook the Arugula and therefore lose it's great peppery flavor.