Arugula And Quinoa Salad

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1/4 cups Fresh Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Grated Lemon Zest
• 1 whole Garlic Clove, Minced
• 1/4 teaspoons Freshly Ground Pepper
• 3 cups Chopped Fresh Arugula
• 3/4 cups Diced Yellow Squash
• 3/4 cups Diced Zucchini
• 1 whole Tomato, Seeded And Chopped
• 1/4 cups Chopped Fresh Italian Parsley
• 1/4 cups Crumbled Feta Cheese

1. 1. Bring quinoa and broth to a boil in a medium saucepan. Reduce heat and simmer 15 to 20 minutes or until liquid is absorbed. Set aside to cool completely.
2. 2. Whisk together lemon juice, Dijon, lemon zest, garlic and pepper in a small bowl, mixing well.
3. 3. Combine arugula, squash, zucchini, tomato and parsley in a large mixing bowl. Add quinoa, tossing gently. Add feta and lemon dressing and toss until combined. Serve immediately or refrigerate for up to 8 hours.

quinoa, vegetable broth, ubc, dijon mustard, lemon zest, garlic, ubc, fresh arugula, zucchini, tomato, ubc, ubc

Taken from tastykitchen.com/recipes/salads/arugula-and-quinoa-salad/ (may not work)