Servings: 3
Prep time: 10 min Cooking time: 0 min
Ingredients
Quinoa
1/2 cup quinoa, dry
1 cup water
1/4 tsp kosher salt
Dijon Vinaigrette
2 1/2 Tbsp white wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 Tbsp dijon mustard
1/2 tsp maple syrup
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
Salad (1 per serving)
2 handfuls arugula
1/2 cup cooked quinoa
1/3 avocado, diced
1 Tbsp sliced almonds
1/4 cup cherry tomatoes, halved
1/8 cup red onion, thinly sliced
Directions
1. For quinoa, add quinoa, salt, and 1 cup of water to a pot and bring to a boil. (Tip: for more fragrant quinoa, dry toast in the pan before adding water for 1-2 minutes.)
2. Reduce heat to low and cook, covered for about 20 minutes or until liquid is absorbed.
3. Once finished, turn off the heat and fluff quinoa with a fork.
4. For the vinaigrette: Add all ingredients to an airtight container and shake or whisk until combined. Store on the counter until ready to use.
5. For the salad: Toss everything together in a bowl. Add 1/2 cup of cooked quinoa and 2 Tbsp vinaigrette.
Notes:
Olives and feta also work nicely in this salad.
When preparing a salad to-go, store dressing in a separate container so arugula stays fresh.
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