Quinoa Salad

Serves 4

1-cup quinoa (quinoa is a grain that can be found at most stores now but definitely at Health Food stores, its high in protein.)
2 cups water
2–3 cloves garlic peeled and minced
2/3 cup chopped scallions
1 cup tomatoes, seeded and chopped
2/3 cup seeded and chopped cucumbers
2/1/2 tablespoons chopped fresh mint or 11/2 tablespoons dried mint
1 bunch arugula – washed and finely chopped
1 cup toasted chopped walnut
1 head red leaf lettuce washed and torn

Rinse quinoa and place in a pot with the water. Bring to a boil, cover, and simmer on low for 20 minutes, or until all the water is absorbed. Let the quinoa cool and then transfer to a serving bowl. Mix together the garlic and scallions with the quinoa. Stir in the remaining chopped vegetables and herbs.
½ cup olive oil
3 tablespoons lemon juice
1-tablespoon light miso
1-tablespoon tahini
1- tablespoon water- adjust for consistency
Salt and pepper
Blend ingredients, adjust amounts to taste. Pour 1/2 of dressing over quinoa and, if you have time, allow it to marinate for ½ hour. Toss the rest of dressing with lettuce and place lettuce on plates, scoop quinoa salad on top, garnish and serve. You can eliminate the tahini and miso if you don’t have it available.