one pot vegan quinoa and arugula salad recipe

INGREDIENTS

1/4 cup

extra-virgin olive oil, divided

large red bell pepper, diced

large shallot, minced

1 tsp

herbes de provence

1 tsp

salt, divided

2 1/2 cups

water

1 1/4 cups

quinoa, rinsed

2 tbsp

apple cider vinegar

1 tbsp

whole-grain mustard

1 tsp

agave or maple syrup

1/4 tsp

freshly ground pepper, plus more to taste

9 cups

baby arugula, washed and spun dry