Arugula Salad with Apples, Almonds, Quinoa and Goat Cheese
Ingredients
For Quinoa
-
½
cup
uncooked quinoa
-
1
cup
water
-
dash
salt
For Vinaigrette
-
4
Tbsp.
freshly squeezed orange juice
-
½
tsp.
orange zest
-
½
tsp.
fresh thyme (or ¼ tsp. dried)
-
½
tsp.
dijon mustard
-
1
tsp.
maple syrup
-
2
cloves
garlic, minced
-
to taste
sea salt and pepper
-
3
Tbsp.
avocado or olive oil
For Salad
-
5
cups
arugula
-
1
small
apple, diced
-
½
cup
diced celery
-
¼
cup
diced red onion
-
⅓
cup
almonds, toasted
-
¼
cup
dried cherries (or cranberries/raisins)
-
2
oz.
soft goat cheese, crumbled (omit for dairy-free)
-
2
green onions, chopped (white ends to mid-green part)
Instructions
- Rinse quinoa and bring it to a boil with water and salt in a saucepan.
- Reduce heat, cover, and simmer until tender, about 12-16 minutes. Fluff with a fork and set aside to cool.
- In a small bowl, whisk together all vinaigrette ingredients and set aside.
- Toast almonds in a small skillet over low heat until golden, then set aside to cool.
- In a large salad bowl, combine cooled quinoa and all salad ingredients except green onions.
- Pour vinaigrette over the salad and toss gently to coat. Top with chopped green onions.
Nutrition Facts (estimated)
Servings
4 side servings
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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