Quinoa Arugula Salad with Peaches and Goat Cheese
Ingredients
The salad
-
½
cup
uncooked quinoa
-
1
cup
water
-
3
cups
packed arugula
-
1
medium
peach, thinly sliced
-
½
cup
thinly sliced Persian cucumber
-
⅓
cup
diced red onion
-
4
ounces
goat cheese, crumbled
-
⅓
cup
sliced almonds, toasted
-
2
tablespoons
finely chopped fresh mint leaves
The vinaigrette
-
3
tablespoons
avocado oil or olive oil
-
3
tablespoons
lemon juice
-
2
tablespoons
finely diced shallots
-
2
teaspoons
Dijon mustard
-
1
teaspoon
pure honey
-
¼
teaspoon
fine salt
Instructions
- Rinse the uncooked quinoa under cold water, then boil it in water, reduce heat and simmer until absorbed.
- Toast the sliced almonds in a skillet over medium heat until fragrant and golden brown.
- Combine the vinaigrette ingredients in a bowl or jar and mix well.
- In a large bowl, mix the cooled quinoa, arugula, peaches, cucumbers, onion, goat cheese, almonds, and mint. Toss with the vinaigrette.
Nutrition Facts (estimated)
Servings
8 servings
Calories
175
Total fat
10g
Total carbohydrates
12g
Total protein
6g
Sodium
165mg
Cholesterol
11mg
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