Lemony Quinoa and Arugula Salad with Citrus Vinaigrette
This lemony quinoa and arugula salad is bright, refreshing, and healthy. Packed with plenty of plant-based protein, fiber, and nutrients, you're gonna love this quick 30 minute meal!
Ingredients
- 1 cup uncooked quinoa makes about 3 cups of cooked quinoa
- 2 cups arugula
- 1/2 cup cherry tomatoes chopped in half
- 1/2 cup diced red onion
- 1/2 cup diced red peppers
- 1/4 cup diced cucumber
- 1/4 cup kalamata olives chopped in half
- Toppings: crumbled feta cheese, minced basil, chopped cashews.
Citrus Vinaigrette
- 3 tbsp extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 1 tsp freshly squeezed lemon juice
- 1 clove minced garlic
- salt and pepper to taste
Instructions
- Bring one cup of quinoa and two cups of water to a boil. Once boiling, reduce to a simmer and cover. Cook for about 15 minutes or until the water is absorbed. Transfer the quinoa to a bowl, cover, and place in the fridge to cool.
- To a large bowl, add arugula, chopped cherry tomatoes, diced red onion, red bell peppers and cucumber. Add in kalamata olives and toss to combine.
- To a small bowl add the olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Whisk to combine. Once the quinoa is cool, add all of the vegetables to the bowl with the quinoa and pour in the citrus vinaigrette. Toss the salad with a pair of tongs.
- Top the quinoa salad with a small handful of crumbled feta cheese, fresh minced basil, and chopped cashews.