Arugula and Quinoa Salad
Arugula and Quinoa Salad pairs peppery arugula with protein-packed quinoa for a filling Mediterranean-inspired salad you will crave.
Servings: 4
Calories: 399kcal
Ingredients
Salad Ingredients:
- 1 cup Quinoa
- 2 cups Chicken Broth
- 1 clove Garlic minced
- ½ cup Red Onion diced
- ½ cup Colored Bell Pepper diced
- ½ cup Kalamata Olives halved
- 1 small English Cucumber diced
- ½ cup Feta Cheese crumbled
- ¼ cup Fresh Parsley chopped
- 1 cup Grape Tomatoes halved
- ¼ cup Green Onion sliced
- 2 cups Baby Arugula
Lemon Vinaigrette Ingredients:
- ¼ cup Fresh Lemon Juice
- 1 Tablespoon Red Wine Vinegar
- ¼ cup Extra-Virgin Olive Oil
- ½ teaspoon Kosher Salt
Instructions
- In a medium saucepan, mix quinoa and minced garlic in chicken broth. Bring to a boil over high heat. Then cover and reduce heat to medium-low to simmer until the quinoa is tender and the broth has been absorbed, 15 to 20 minutes.
- Meanwhile, place all the salad ingredients in a large bowl.
- Mix lemon dressing ingredients in a small bowl or jar with a lid. Mix well.
- Add quinoa to salad ingredients, drizzle with lemon vinaigrette and toss to mix well.
- Serve immediately or place in refrigerator until ready to serve.
Nutrition
Calories: 399kcal | Carbohydrates: 39g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 19mg | Sodium: 1217mg | Potassium: 641mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1743IU | Vitamin C: 46mg | Calcium: 176mg | Iron: 3mg
