Strawberry-Pecan Quinoa Salad

Ingredients

• 1 tablespoon apple cider vinegar 
• 0.5 cup arugula loosely packed
• 0.3 teaspoon pepper black freshly ground
• 1 cup feta cheese crumbled
• 1 tablespoon flat-leaf parsley fresh chopped
• 3 tablespoons grapeseed oil 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest 
• 1 tablespoon olive oil 
• 1 cup pecan halves toasted
• 4 oz pancetta 
• 1 cup quinoa uncooked
• 0.3 cup onion diced red
• 1 cup strawberries fresh quartered
• 4 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Bring water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover and let stand 10 minutes. Stir together onion, parsley, grapeseed oil, vinegar, lemon zest, lemon juice, salt, and pepper. Saut prosciutto, in hot olive oil in a large nonstick skillet over medium heat 3 to 4 minutes or until slightly crisp; drain well. Toss together onion mixture, prosciutto, quinoa, pecan halves, strawberries, feta cheese, and arugula.