Ingredients

• 1 cup quinoa Salad
• 2 cups water Salad
• 1 medium beet, chopped Salad
• Cooked kernels from 2 cobs of corn Salad
• 1/2 red onion, finely chopped Salad
• 1 carrot, grated or "noodled" Salad
• 1 green onion, chopped Salad
• 1 cup mung bean sprouts Salad
• Juice from one lemon Dressing
• Handful arugula Salad
• 1/3 cup extra-virgin olive oil Dressing
• Pinch of sea salt Dressing

Instructions

1. Boil water and quinoa to a boil on stove top. Reduce to a simmer and cook for 12-15 minutes until quinoa is fluffy. Set aside.
2. In a large salad bowl combine, beets, corn kernels, red onion, carrot, green onion and mung bean sprouts.
3. Once quinoa is cooked, add quinoa to salad bowl and mix. Just before serving, mix in arugula and pour dressing over top.