Description
Arugula and quinoa salad is a delightful blend of flavors and textures. This salad features fluffy quinoa, which provides a hearty and protein-rich base, paired with arugula's peppery leaves and toasted almonds, which give it a distinct crunch texture.
Ingredients
Scale
- 1/2 cup raw (uncooked) quinoa
- 1 cup of water
- 4 cups arugula
- 1/4 cup almonds toasted and chopped
Dressing
- Juice of 1-2 Lemons (adjust to taste)
- 3 Tablespoons extra virgin olive oil
- 1/2 Teaspoon sea salt (adjust to taste)
Instructions
Prepare the Quinoa:
- Rinse quinoa thoroughly under cold water to remove residue.
- In a small pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed and the quinoa is tender.
- Let quinoa cool completely.
Prepare the Dressing:
- In a small bowl, whisk together lemon juice, olive oil, and salt. Set aside.
- Toast the Almonds: Place almonds on a baking sheet and toast under the broiler for 3-4 minutes, keeping a close eye to prevent burning.
- Allow almonds to cool, then chop roughly.
Assemble the Salad:
- In a large bowl, layer the arugula, the cooled quinoa, and the toasted almonds.
- Pour the dressing over the salad and toss until well combined.
Notes
- If arugula is not pre-washed, cut the stems and wash well before using.
- If you prefer smaller pieces of arugula, you can give it a rough chop.
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Ensure the almonds are toasted, as their rich, nutty flavor significantly enhances the taste of this salad.