Arugula Quinoa Salad with Corn and Avocado
Ingredients
The salad
-
8
ounces
arugula
-
2
cups
cooked quinoa
-
2
cups
fresh steamed corn or frozen corn
-
2
count
tomatoes
-
1
count
avocado
The dressing
-
⅓
cup
balsamic vinegar dressing
Instructions
- Combine arugula, quinoa, corn, tomatoes, and avocado in a medium bowl.
- Toss and serve immediately, or wait to add avocado and dressing until just before serving if making ahead.
Nutrition Facts (estimated)
Servings
4
Calories
384
Total fat
21g
Total carbohydrates
45g
Total protein
10g
Sodium
29mg
Cholesterol
0mg
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