Description
A delightful and nutritious salad featuring arugula, creamy avocados, sweet oranges, and crunchy almonds.
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth or water
- 5 oz arugula (about 5-6 cups)
- 1 can chickpeas, drained (15 oz)
- 2 medium avocados, cut into cubes
- 1 orange, peeled and chopped
- 1/2 cup slivered almonds
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 1 clove garlic, crushed
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp chopped red onion or shallots
- Salt & pepper to taste
Instructions
- Add the quinoa and vegetable broth to a saucepan and bring it to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer for 15-20 minutes until all the liquid is absorbed. After this, remove the pot from the heat and let it sit for 10 minutes while you prepare the salad ingredients. Once ready, fluff the quinoa with a fork and season with a little salt.
- While the quinoa is cooking, place the slivered almonds on a sheet pan and set them under the broiler for 2-3 minutes to toast. Alternatively, you can toast them in a small pan over medium heat until they start to brown.
- Prepare the salad dressing by combining olive oil, orange juice, lemon juice, crushed garlic, Dijon mustard, maple syrup, chopped red onion or shallots, and a pinch of salt and pepper.
- In a large salad bowl, add the arugula and toss it with half of the dressing. Then, add the quinoa, chickpeas, oranges, avocado, toasted almonds, and crumbled feta cheese. Drizzle the remaining dressing on top and toss everything to combine.
Notes
Store leftovers in an airtight container in the refrigerator. Best eaten within a day or two for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean