Quinoa Arugula Salad

A healthy calorie-wise light salad which is full of flavour.

1/4 cup lite soy sauce or tamari sauce low sodium (See Note)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper to taste (taste before adding salt, you might not need any)

Add water, quinoa, and salt to a medium saucepan and boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes until water is absorbed. Remove from heat and fluff with a fork
In a small bowl, whisk together the dressing ingredients. Leave salt to the very end.
Place the cooked quinoa in a large bowl and add the cucumber, heart of palms, olives, arugula, onion and garlic.
Pour the dressing over the salad and stir to combine. Serve chilled or at room temperature.

Use tamari for a gluten-free salad, not all soy sauce are gluten-free.

* Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used