Arugula and Quinoa Salad with Feta, Blueberries, and Pecans
cooked white quinoa
coarsely chopped pecans
(Crushing them with your hands to achieve the coarsely-chopped texture will do!)
large basil leaves, shredded
cup + 2 tbs.
freshly squeezed lemon juice
apple cider vinegar
Freshly ground pepper
(A couple turns of the pepper mill)
In a large mixing bowl, toss together the arugula, blueberries, cooked quinoa, pecans, feta, and basil leaves.
To a mason jar or other similar such container with a lid, add the dressing ingredients and shake vigorously.
Mix the desired amount of dressing in with the salad. And you're done! You have a beautifully fresh, healthful meal to enjoy.