Ingredients:

• 1/3 cup Quinoa
• 3 tablespoons slivered almond lightly toasted
• 2 cups baby Arugula
• 1 horseradish (red)
• 2 large strawberries
• ½ cup chopped cucumber (¼ inch cubes)
• 1 cup cherry tomatoes halved
• 1 tablespoon extra virgin olive oil
• ½ teaspoon red wine vinegar
• crumbled feta cheese
• salt and ground black pepper to taste

Method:

• Cook Quinoa according to package directions.  Let cool to room temperature
• Thinly slice strawberries and radish
• In a salad bowl mix cooked Quinoa, tomatoes and Arugula.  Add olive oil, red wine vinegar salt, and black pepper and mix well
• Divide salad into 3 dishes and garnish with strawberries and radish.
• Sprinkle with toasted almonds and feta cheese.
• Yields: 3 servings

Source: Chelvi’s Original.