INGREDIENTS
1 cup
water
1/2 cup
chicken broth
1 tsp
kosher salt
16 oz
(about 2 ¼ cups) quinoa
4 cups
Arugula
1 cup
finely chopped fresh mint
1 cup
cooked peas
1 cup
shelled edamame
3
green onions, thinly sliced
1/2 cup
chopped toasted walnuts
8 oz
Smoked Salmon
Lemon Mustard Sauce
1/8 cup
fresh lemon juice
1/8 cup
red wine vinegar
1/3 cup
olive oil
1 tbsp
honey
2 tsp
dijon mustard
1
garlic clove
kosher salt