Description
This Arugula Quinoa Salad is easy to throw together and has a fabulous blend of flavors and textures!
Ingredients
Units
Scale
For the Salad
- 10 ounces fresh baby arugula
- 3 cups cooked quinoa*
- 10 ounces grape tomatoes, sliced in half
- 1/2 cup chopped almonds
- 4 ounces crumbled goat cheese
For the Lemon Dijon Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon raw honey
- 1 clove fresh garlic, minced
- salt and pepper, to taste
Instructions
- In a large bowl, toss the arugula, quinoa, tomatoes, almonds, and goat cheese.
- In a separate, small bowl, whisk together the dressing ingredients until well combined.
- Drizzle the salad with the dressing and toss to combine**
- Enjoy!
Notes
- 1 cup dry quinoa equals 3 cups cooked
- If you aren’t planning on eating all of the salad in one sitting, it is recommended that you add dressing to individual salads.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: salad recipes
- Method: assembly
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 312
- Sugar: 4.3 grams
- Fat: 22 grams
- Saturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 21 grams
- Fiber: 3.6 grams
- Protein: 8 grams