Quinoa Salad anyone?

Last night I made a super yummy and super easy dinner. This meal was adapted from a salad that LHG employee Laura makes regularly. Many thanks to her for this fantastic salad idea.

All ingredients are available at Local Harvest Grocery.
1 bag of arugula (or other spicy salad green)
1 cup of cooked quinoa (I prepared it with a broth made from Better Than Bouillon Vegetable Base instead of water to add a little more flavor)
1 small red onion (cook in olive oil)
1-2 cloves of garlic`
1 can Aduki beans
a squeeze of lemon (optional)
balsamic vinegar (about 1-2 TBLS)
Goat cheese (I used Goatsbeard this time which I always love)
tamari sunflower seeds
(serves 2-3)

Prepare the quinoa which takes about 20 minutes to cook. When you have about 10 minutes left to go, saute the onion and garlic until nice and soft. Add aduki beans and heat until warm. Splash with some balsamic vinegar and stir. Set aside.

Place arugula on a nice big plate. Sprinkle with a little olive oil. Layer a scoop (I'm not very precise) of quinoa. Then layer some of the onion and beans. Top with crumbled goat cheese, a sprinkling of sunflower seeds, and if you want a squeeze of lemon. It's super easy and so tasty.

Can't wait for fresh asparagus, because that would be a great addition.
Yours in eating,
Maddie