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Arugula Quinoa Salad with Dijon Vinaigrette

Updated: Aug 22, 2022



Servings: 3

Prep time: 10 min Cooking time: 0 min


Ingredients

Quinoa

  • 1/2 cup quinoa, dry

  • 1 cup water

  • 1/4 tsp kosher salt

Dijon Vinaigrette

  • 2 1/2 Tbsp white wine vinegar

  • 3 1/2 Tbsp extra virgin olive oil

  • 1 Tbsp dijon mustard

  • 1/2 tsp maple syrup

  • 1 Tbsp lemon juice

  • 1/4 tsp salt

  • 1/8 tsp black pepper

Salad (1 per serving)

  • 2 handfuls arugula

  • 1/2 cup cooked quinoa

  • 1/3 avocado, diced

  • 1 Tbsp sliced almonds

  • 1/4 cup cherry tomatoes, halved

  • 1/8 cup red onion, thinly sliced

Directions

1. For quinoa, add quinoa, salt, and 1 cup of water to a pot and bring to a boil. (Tip: for more fragrant quinoa, dry toast in the pan before adding water for 1-2 minutes.)


2. Reduce heat to low and cook, covered for about 20 minutes or until liquid is absorbed.


3. Once finished, turn off the heat and fluff quinoa with a fork.


4. For the vinaigrette: Add all ingredients to an airtight container and shake or whisk until combined. Store on the counter until ready to use.


5. For the salad: Toss everything together in a bowl. Add 1/2 cup of cooked quinoa and 2 Tbsp vinaigrette.

 
Notes:
  • Olives and feta also work nicely in this salad.

  • When preparing a salad to-go, store dressing in a separate container so arugula stays fresh.



RENEW Arugula Salad with Dijon Vinaigrette
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