Quinoa, Asparagus and Arugula Salad
California Pizza Kitchen ingredients;
Jan's proportions

Ingredients & Preparation

Quinoa-1 cup raw cooked in 2 cups water, 1/4 t salt for 15 minutes, then marinate in champagne vinaigrette dressing
Arugula-1 package
Red onion strips-1/2 cup
Sun-dried tomatoes-1/2 jar
Asparagus 1-2 bunches, blanch 1 minute, drain and cover with ice, chop into 1 inch pieces
Toasted pine nuts-1/4 cup
Champagne vinaigrette dressing
Top with Feta cheese, crumbled

A note about quinoa. . .

Quinoa has become highly appreciated for its nutritional value, as its protein content is very high (18%). Nutritional evaluations of quinoa indicate that it is a source of complete protein. Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest.