Arugula, Quinoa Black Bean and Charred Tomato Pilaf

Colourful, light and fresh – this salad is the perfect meal served warm or room temperature.

Bring quinoa and stock to a boil. Cover and simmer on lowest heat for 15 minutes.
2. Meanwhile, in a large skillet add oil and onion and saute for 3 minutes. Add garlic, oregano and cumin and cook for 1 minute. Add corn and tomatoes and saute for 3 minutes.
3. Add beans, arugula, feta, olive oil, lemon juice, salt and pepper and warm completely. Serve garnish with cilantro

1 cup uncooked quinoa
1 ¼ cup vegetable or chicken stock
2 tsp oil
1 cup chopped onion diced
2 tsp crushed garlic
½ tsp dried oregano
½ tsp ground cumin
1cup frozen or canned corn
3 cups grape tomatoes
3 cups canned, drained and rinsed black beans
3 cups arugula
3oz crumbled feta cheese
3 tbsp olive oil
¼ cup lemon juice
Dash salt and pepper
1/3 cup chopped cilantro or basil

Serves 6
Prep time: 10 min
Cook time 25-30 miin

Calories 370
Fat 17g
Sodium 390mg
Carbohydrates 43g
Protein 13g