QUINOA WITH DATES, OLIVES, ARUGULA, AND SPEARMINT

Here is a tabbouleh-like grain salad made with quick-cooking quinoa, greens, and a zesty dressing, with the unexpected chewy sweetness of chopped dates.

Ingredients

1 ¾ cups Vegetable Stock (page 125) or store-bought vegetable broth or water

½ teaspoon sea salt, or more to taste

1 cup quinoa, rinsed

1 teaspoon grated lemon zest

1 tablespoon lemon juice, or more to taste

¼ teaspoon freshly ground black pepper

Instructions

2 tablespoons extra-virgin olive oil

1 cup arugula

12 Kalamata olives, pitted and sliced

2 tablespoons chopped dates

2 tablespoons finely chopped fresh flat-leaf parsley leaves

2 tablespoons finely chopped fresh spearmint

1. In a small saucepan, bring the broth and ¼ teaspoon of the salt to a boil over high heat. Add the quinoa, stir, cover, and reduce the heat to medium-low. Let the quinoa cook for 10 to 15 minutes (stirring once halfway through) until it is just tender and the liquid is absorbed. Remove from the heat and fluff with a fork.

2. In a large bowl, mix together the lemon zest, lemon juice, remaining ¼ teaspoon salt, pepper, and olive oil. Add the quinoa, arugula, olives, dates, parsley, and spearmint and toss well to combine. Taste and adjust the seasoning with more lemon juice, salt, or pepper, if necessary. Serve warm or at room temperature.