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QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE

February 27, 2020

  • Quinoa: Ahhhh, the star of this quinoa arugula salad! Make a big batch and freeze it for later.
  • Arugula: This peppery green is perfect in salads. It adds great flavor bite and a gorgeous deep green shade. If arugula is a little too much for you, you could also use torn butter/bibb lettuce or red leaf lettuce. These greens don’t hold up quite as well once dressed, so dress them right before you eat the salad.
  • Lemon Vinaigrette: I added lemon juice and zest to the vinaigrette to give it that light lemon flavor that I love in salads this time of year.
  • Chopped Almonds: I added chopped almonds for some extra staying power and a necessary crunch. If you want a really filling salad, I recommend topping it with some garbanzo beans, chopped hard boiled eggs or grilled chicken.

INGREDIENTS

FOR THE VINAIGRETTE:

  • 4 tbsp. lemon juice (about 2 lemon)
  • 2 tbsp. lemon zest
  • 6 tbsp. olive oil
  • 2 tbsp. honey
  • 6 tbsp. minced shallots (about one)
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper

FOR THE SALAD:

  • 2 cup raw quinoa
  • 16 cups arugula, washed
  • 1 cup almonds, roasted and chopped

INSTRUCTIONS

  1. Prepare quinoa as directed and let cool.
  2. Whisk together all vinaigrette ingredients.
  3. Season with salt and pepper to taste.
  4. Toss quinoa, arugula, almonds and dressing together.

NOTES

This salad is best made ahead of time to let the flavors deepen, and it’s great the next day.

Related Posts

  • Roasted Gnocchi and Brussels Sprouts with Lemon Vinaigrette
  • Coconut Quinoa

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