Quinoa Salad w/ Feta & Cherry Tomatoes

Place quinoa, chicken stock & water in a saucepan and bring to a boil. Reduce to a simmer and cover until water is absorbed (aprox. 15 min.). Set aside to cool.

In a mixing bowl, combine pignoles, chopped scallions, sliced tomatoes, arugula, feta, salt & pepper.

After the Quinoa is cooked, fluff with a fork and add a squeeze of lemon, tsp of olive oil, mushrooms, salt & pepper to taste. Let cool off until room temp. Add the cooled quinoa to the mixing bowl.

Squeeze the rest of the lemon lemon and add the remaining olive oil to quinoa and combine. Add salt & pepper to taste.