2canscorn nibletsuse 4-6 fresh corn on cob if in season (steamed and sliced off the cob)
1/2cupfresh flat leaf parsleychopped
2Tbspapple cider vinegar
In a medium-sized pot add the chicken broth and quinoa and bring to a boil. Once it is boiling, reduce the heat to low and cover. Cook for about 15 minutes.
Once the quinoa is done cooking, drain it in a fine mesh strainer and then allow the quinoa to cool by spreading it evenly in a baking dish.
While the quinoa cools combine the ingredients for the dressing in a small bowl and whisk to combine.
In a large bowl add all the remaining ingredients except the arugula. Add the dressing and toss to combine.
If serving for meal prep: In each container, add one cup of arugula to the bottom and then divide the rest of the salad into each of the containers. If serving for dinner or potluck: Just before serving add the arugula to the bowl and toss to combine and serve.