Quinoa Salad with Arugula and Tomatoes

1 cup vegetable broth
1 cup Quinoa rinsed and drained
1/4 tsp salt
6 cups lightly packed arugula
1 lb cherry tomatoes, halves
3/4 cup citrus dressing
1 Jalapeno, stemmed, seeded and chopped
1 Large Cucumber, halved and sliced
1 small Onion, very thinly sliced
1/2 cup cilantro leaves

1)In a medium pot, bring 1 cup water, broth and quinoa and salt to boil. Reduce heat to medium low, cover, and simmer until liquid is absorbed and quinoa is tender, about 20 minutes. Uncover, fluff with fork, transfer to a large plate and set aside to cool.
2)In a large bowl, toss together arugula, tomatoes, and 1/4 cup dressing and then tranfer to a large platter. In the same bowl, gently toss together reserved quinoa, jalapeno, cucumber, onion, and remainging 1/2 cup dressing.
3) Spoon quinoa mixture over arugula salad and top with cilantro and serve.

Serving Size: 4 large servings of salad

Number of Servings: 4

Recipe submitted by SparkPeople user CAKES1984.