Arugula and Quinoa Salad with Goat Cheese and Pistachios

Instructions

1. Make the quick pickled red onions by combining the onion slices, hot water, apple cider vinegar, honey, and salt in a small bowl. Let the onion slices soak in the liquid for at least 30 minutes.
2. In a medium pot, bring the quinoa and 2 cups of water to a boil. Cover, reduce heat to a simmer, and cook for 10-12 minutes, until the water is absorbed and the quinoa sprouts a curly “tail.”
3. While the quinoa is cooking and the onions are pickling, make the dressing. Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
4. In a large mixing bowl, combine dressing with the arugula, cooked quinoa, goat cheese, pistachios, and pickled onions. Toss until well combined, then taste and adjust seasoning if needed. To serve, divide among four dishes.