arugula quinoa salad recipe
a delicious and satisfying salad that is easy to make!
Servings 4
Calories 209kcal
Equipment
Ingredients
- 1 cup cooked quinoa
- 4 cups baby arugula
- 1 avocado chopped
- 1/4 cup pumpkin seeds
- 1 tablespoon lemon juice
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
Instructions
- Cook the quinoa according to package instructions. Rinse under cold water and allow to cool to room temperature.
- In a small bowl whisk together 1 tablespoon lemon juice, 1 1/2 tablespoons extra virgin olive oil, 1 teaspoon maple syrup, 1/4 teaspoon dijon mustard, 1/4 teaspoon garlic powder and set it aside.
- Place 1 cup cooked quinoa, 4 cups baby arugula, 1 avocado (chopped), 1/4 cup pumpkin seeds into a large salad bowl.
- Add the dressing and toss.
Notes
This is a recipe for four as a side dish, and can easily fill in as a dinner for two. If you would like a little more protein, add grilled chicken or shrimp.
Store leftover salad in an airtight container in the refrigerator for up to two days.
If you anticipate leftover salad, dress the salad individually to avoid a soggy leftover salad.
See article above for tips, variations and more!
Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 4.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 9.1g | Sodium: 23mg | Potassium: 44.4mg