One Pot Vegan Quinoa and Arugula Salad

Quinoa cooked with shallot and red bell pepper, served over arugula with a simple apple cider vinegar dressing for an easy gluten-free and vegan meal.

¼ cup extra-virgin olive oil, divided
1 large red bell pepper, diced
1 large shallot, minced
1 teaspoon herbes de provence
1 teaspoon salt, divided
2 ½ cups water
1 ¼ cup quinoa, rinsed
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
1 teaspoon agave or maple syrup
¼ teaspoon freshly ground pepper, plus more to taste
9 cups baby arugula, washed and spun dry

View the full recipe at Healthy Seasonal Recipes →