Arugula Citrus Salad
A refreshing Arugula Citrus Salad with quinoa, chickpeas, and a citrus vinaigrette.
Equipment
- sauce pan
- sheet pan
- large salad bowl
Ingredients
Base Ingredients
- ½ cup uncooked quinoa
- 1 cup vegetable broth or water
- 5 oz arugula about 5-6 cups
- 1 can chickpeas drained (15 oz)
- 2 medium avocados slightly firm, cut into cubes
- 1 orange peeled and chopped
- ½ cup slivered almonds
- ½ cup crumbled feta cheese
Citrus Vinaigrette
- ¼ cup olive oil
- 2 tablespoon orange juice
- 2 tablespoon lemon juice
- 1 clove garlic crushed
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon chopped red onion or shallots
- Salt
- pepper
Instructions
Preparation Steps
- Add the quinoa and vegetable broth to a sauce pan and bring it to a boil. Once boiling, cover the pot and reduce the heat to let it simmer for 15-20 minutes, until all the liquid is absorbed. Remove the pot from the heat and let it sit for 10 minutes while you prepare your salad ingredients. After 10 minutes, fluff with a fork and season with a little salt.
- While the quinoa cooks, add you slivered almonds to a sheet pan and set them under the broiler for 2-3 minutes to toast. Alternatively, you can toast them in a small pan over a medium flame until they start to brown.
- Prepare your salad dressing by combining all of the ingredients together.
- Add your arugula to a large salad bowl and toss it together with half of the dressing.
- Add the quinoa, chickpeas, oranges, avocado, toasted almonds and cheese and top it with the remaining dressing.
- Toss to combine and enjoy!
Notes
Enjoy this salad as a light and healthy meal or side dish.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1200IUVitamin C: 80mgCalcium: 200mgIron: 3mg
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