This light, yet surprisingly hearty salad is my new go-to lunch. I have been eating a lot of arugula lately…seems to be my new favorite green (sorry, kale). I have been experimenting with new ways to serve it and came up with this tasty dish. It comes together quickly because I make a batch of quinoa and salad dressing at the beginning of the week. The quinoa is filling, but the veggies keep it refreshing. Here’s the recipe.
Quinoa Arugula Salad
1/2 cup of quinoa cooked (I like to use the multi-colored variety because it looks pretty, but any will do)
2 cups of arugula
1/4 of an English seedless cucumber, sliced in half moons
5-8 cherry tomatoes, halved
1/8 red onion, thinly sliced
1 avocado, cut in chunks (optional)
Sprinkle of hemp seeds
2-3 tablespoons of Penzey’s Greek Salad Dressing, made according to the bottle (or other Greek vinaigrette of your choice)
1. Spread arugula on a plate and top with the quinoa in the center.
2. Layer veggies on top and drizzle salad dressing over everything.
3. Sprinkle with the vinaigrette.