California pizza kitchen style quinoa & arugula salad

Elevate your salad game with this California Pizza Kitchen inspired dish featuring quinoa, peppery arugula, and a medley of fresh flavors.

Ingredients:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon dried oregano leaves
• a few grinds freshly ground black pepper
• 1/2 cup cooked quinoa
• 8 Sun dried tomatoes in oil, cut small
• 1 teaspoon oil from sun dried tomato jar
• 90g high-quality feta cheese, cut into small chunks
• 1 1/2 cups baby arugula leaves
• 1 1/2 tablespoons toasted pine nuts
• 1 bunch asparagus, stalks cut off and cut into 1 1/2-inch pieces

Instructions:

1. Rinse the quinoa and follow the cooking instructions on the package. After the quinoa is done, remove any excess water. Place the quinoa in a large bowl and let it cool down to room temperature.
2. While the quinoa is cooling, make the dressing. Combine olive oil, red wine vinegar, salt, oregano, and pepper in a small bowl. Mix thoroughly.
3. Once the quinoa has cooled down, add the sun-dried tomatoes, sun-dried tomato oil, feta cheese, and dressing to the bowl. Toss everything together well. Cover the bowl and refrigerate for approximately 30 to 45 minutes.
4. Around 20 minutes before serving the salad, steam the asparagus. Arrange the asparagus in a large saucepan and add just enough water to cover. Place it over medium heat, bring to a simmer, then reduce the heat and let it simmer for 3 to 5 minutes. The asparagus should be fork-tender but still slightly firm. Be careful not to overcook it!
5. Once the asparagus is cooked, drain it and transfer it to a plate to cool.
6. When it's time to serve the salad, mix in 1 1/2 cups of baby arugula with the quinoa and toss gently. Divide the salad among 3 to 4 plates. Arrange asparagus and toasted pine nuts on top of each plate. Sprinkle with freshly ground pepper, if preferred.
7. Enjoy!

Summary:

• Calories: 1213 kcal
• Fat: 108 g
• Protein: 25 g
• Carbs: 44 g
• Potassium: 1280 mg
• Magnesium: 171 mg