Arugula Avocado Salad with Quinoa
A healthy arugula avocado salad with quinoa served loaded with goodness and a quick 4 ingredient balsamic dressing.
Ingredients
- 4 handfuls arugula leaves
- ¾ cup cooked quinoa
- ½ large red bell pepper seeded and chopped
- 1 small avocado peeled and cubed
- ¼ cup roasted and salted sunflower seeds
- ¼ cup crumbled feta cheese
- 2 tablespoon chopped fresh herbs dill, parsley, or cilantro are great options
- 2 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 1 ½ tablespoon honey
- 1 minced garlic clove
Instructions
- In a low salad bowl or on a platter, layer the arugula leaves, bell pepper, avocado, sunflower seeds, feta, and fresh herbs.
- In a small bowl or mason jar with a lid, combine the vinegar, oil, honey, and minced garlic.
- Drizzle the dressing over the salad or serve the dressing on the side, and serve immediately. Enjoy!
Notes
Instead of quinoa, you can entirely skip adding grains or you can use cooked brown rice, rye berries, wild rice, orzo, or any preferred grain.
The salad recipe calls for precooked quinoa, to make it from dry: Place ½ cup dry quinoa and 1 cups of water into a medium-sized saucepan and bring the water to a boil. Reduce it to a simmer and cook until the water is absorbed, which will take about 15 minutes. You'll only need ¾ cooked quinoa for the recipe, this will make about 1 ½ cups of cooked quinoa for leftovers.
The homemade dressing can be skipped and your favorite store-bought brand can be used instead.
The arugula avocado salad is freshest to serve the same day, added dressing causes greens to get soggy when stored and avocado starts to turn brown. The dressing can also be served on the side if you want to keep the salad fresh for an extra couple of days.
Nutrition
Serving: 1gCalories: 288kcalCarbohydrates: 19gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 18gCholesterol: 6mgSodium: 1355mgFiber: 6gSugar: 8g
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