Goat Cheese And Quinoa Salad

• 1 1/2 cups quinoa, rinsed and drained
• 1/4 cup finely chopped hazelnuts
• 1/4 cup finely chopped pecans
• 4 oz goat cheese
• 3 oz baby arugula leaves
• 1 can (15 oz) kidney beans, drained and rinsed
• 8 oz red or yellow grape tomatoes, halved
• 1 None cucumber, chopped
• 1/3 cup currants
• 1 tbsp oil
• 1/4 cup salad sprouts
• 1/2 cup mint leaves
• None None FOR THE DRESSING
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 2 tsp white wine vinegar
• 1 tsp sugar
• 1/4 tsp dried oregano

1. Combine quinoa and 3 cups water in a large saucepan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, 15 mins, or until grains are tender. Let stand 5 mins. Fluff with a fork and transfer to a large bowl.
2. Combine nuts in a shallow bowl. Roll heaping teaspoonfuls of cheese into flattened patties. Coat in nuts. Refrigerate until firm.
3. For the dressing, whisk all ingredients in a small bowl. Season to taste.
4. Add arugula, beans, tomatoes, cucumber and currants to quinoa; toss to combine.
5. Heat oil in a medium skillet on medium heat. Coat goat cheese patties a few seconds each side, until golden. Drain on paper towels. Add to salad. Top with sprouts, mint and a drizzle of dressing.

quinoa, hazelnuts, pecans, goat cheese, arugula, kidney beans, tomatoes, cucumber, currants, oil, salad sprouts, mint leaves, dressing, olive oil, lemon juice, white wine vinegar, sugar, oregano

Taken from recipes-plus.com/api/v2.0/recipes/30441 (may not work)