This simple winter white salad is high in protein given the quinoa and black beans, warming with the shallots, garlic and peppery arugula, and beautiful too.
- 3/4 c quinoa
- 2-3 medium shallots, diced
- 1-2 cloves garlic, minced
- 1/2 large or 1 medium head cauliflower
- 1 can black beans, well rinsed
- 1 large bunch arugula greens
- Olive oil
- Parmesan cheese
Rinse quinoa very well, then bring 1 1/2 cups fresh water, pinch salt, and well rinsed quinoa to a boil. Reduce heat to low and simmer covered for 20-22 minutes, cooking until water is absorbed. Remove from heat, stir with fork to fluff, and set aside. Rinse beans well, then add to cooked quinoa. Dice shallots and cut cauliflower into bite sized flowerettes (throw out tough ends, include inner stems.) Melt 2-3 Tablespoons butter over medium heat, then saute shallots, cauliflower and garlic stirring constantly until cauliflower is slightly soft. Add black pepper to taste, then mix well with quinoa and beans. Serve hot over a generous bed of arugula leaves (rip leaves from any tough inner stems). Serve dressed with a little olive oil (to enhance vitamin K absorption from arugula) and topped with Parmesan cheese.