Description
This Arugula Citrus Salad features a refreshing combination of vibrant arugula, protein-packed quinoa, creamy avocado, zesty orange, and topped with slivered almonds and feta cheese, dressed with a homemade citrus vinaigrette.
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
slightly firm is ideal- 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
Instructions
- Rinse quinoa under cold water and then combine it with vegetable broth or water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside to cool.
- In a large bowl, combine the arugula, chickpeas, avocado, orange, slivered almonds, and feta cheese.
- In a small bowl, whisk together olive oil, orange juice, lemon juice, crushed garlic, dijon mustard, maple syrup, red onion, salt, and pepper to make the citrus vinaigrette.
- Add the cooled quinoa to the salad mixture, pour the vinaigrette over, and gently toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
Notes
For a vegan version, simply omit the feta cheese or use a plant-based alternative. Ensure the quinoa is fully cooled before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 15 mg
Keywords: Arugula Citrus Salad, quinoa salad, healthy salad, citrus vinaigrette, vegetarian recipe