• 1 cup cooked quinoa
  • 6 cups baby arugula
  • 2 small fennel bulbs, thinly sliced, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1 ounce Parmigiano Reggiano


In a large salad bowl, combine quinoa, arugula, fennel, red pepper and pine nuts. In a small bowl, whisk together lemon juice, zest, garlic, olive oil and pepper. Drizzle over salad and toss well. Shave Parmigiano Reggiano over top and serve.

Photo: Lauren Rothman