- 1 cup cooked quinoa
- 2 tablespoons crumbled chèvre
- 4 candied roselle, torn*
- 1 tablespoon Mustard Roselle vinaigrette
- salt/pepper to taste
Mix quinoa with crumbled chèvre, candied roselle, and finally, the vinaigrette. Season to taste with salt and pepper. Put a handful of arugula on a plate, and top with the quinoa salad. Serve immediately.
* For candied roselle, bring 2 cups sugar and 1 cup water to a boil. Add raw, cleaned roselle and simmer for up to 15 minutes. Keep an eye on the liquid and add a little water when it looks like it is reducing: you want to prevent it from turning to caramel. Take out and dry on a baking sheet.
You can also use the soft candied roselle that come from making roselle syrup.