Quinoa Salad with Tomatoes, Cucumbers, Bell Peppers, and Arugula

Serves:

• QUINOA:
• 1 tablespoon extra virgin olive oil
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 2 cups uncooked quinoa
• 2 cups chicken stock or vegetable stock
• VINAIGRETTE:
• 1 tablespoon finely diced shallot
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh flat leaf parsley
• Salt and freshly ground black pepper
• SALAD:
• 1/2 cup cherry tomatoes, halved
• 1/2 cup English cucumber, peeled, seeded, finely diced
• 1/4 cup diced red bell pepper
• 1 cup baby arugula