Lemon Lovers Salad

1. 1

   Place lemons in small saucepan, and cover with water, weighting lemons down if necessary to keep submerged.

2. 2

   Bring water to a boil, reduce heat to medium-low, and simmer 30 minutes, or until lemons are tender when pierced with knife tip.

3. 3

   Discard water, and cool lemons.

4. 4

   Meanwhile, cook quinoa according to package directions.

5. 5

   Remove from heat, scatter snow peas and currants over top, cover, and let stand 3 minutes, or until snow peas are steamed.

6. 6

   Transfer to large bowl, and cool.

7. 7

   Cut lemons in half, scoop out pulp between segment membranes, and remove seeds.

8. 8

   Place pulp in bowl, and scrape out and discard all remaining pith, membranes, and seeds from lemon skins.

9. 9

   Cut lemon skins into 1/4-inch-thick strips, then slice into small diamonds.

10. 10

    Add to lemon pulp along with onion, oil, sugar, and 1 Tbs.

11. 11

    water.

12. 12

    Let stand 10 minutes.

13. 13

    Stir lemon mixture and avocado into quinoa mixture, and season with salt and pepper, if desired.

14. 14

    Stir in arugula just before serving.

* Per serving · 4 servings · Values may vary.