All-Week-Long Toasted Almond Quinoa And Arugula Salad

• 1 cup Quinoa (I prefer red because it's nuttier, but any color will do!)
• 5 ounces arugula or baby arugula, chopped
• 1 cup cherry tomatoes, sliced in half
• 2 large garlice cloves, diced
• 1 shallot, thinly sliced
• 1 hot pepper of your choice, diced (optional kick!)
• 4 ounces crumbled reduced fat feta (skip for vegan version)
• 1/4 cup raw sliced almonds
• 1 tablespoon olive oil
• 1 lime

1. Cook the quinoa based on the instructions until al dente. Drain any extra water and set aside in a large salad bowl.
2. Pour olive oil into a skillet over medium heat. Add onions and garlic and toss until crispy, making sure not to burn them. Add hot pepper and saute for 1-2 minutes. Remove from heat. In same pan, toast almonds for 3 minutes or until light-medium brown.
3. In the bowl with the quinoa, add sauteed onions, garlic, and pepper to the quinoa, then add arugula while ingredients are still hot. Toss well. Gently mix in feta, tomatoes, and almond slices. Juice lime into the bowl and mix one last time. rnrn(I find the arugula and feta are enough salt and pepper for this recipe! But do add more depending on taste!)

quinoa, arugula, cherry tomatoes, garlice, shallot, pepper, version, almonds, olive oil, lime

Taken from food52.com/recipes/73874-all-week-long-toasted-almond-quinoa-and-arugula-salad (may not work)