Arugula Salad with Quinoa, Apricot & Avocado
 
Prep time
Total time
 
A flavorful arugula salad made with cumin-spiced dressing, tangy dried apricots, avocado, quinoa and chickpeas.
Serves: 4 as a side, 2 as a meal
Ingredients
dressing:
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove, minced
  • juice of 1 medium lemon
  • ½ to 1 teaspoon honey or maple syrup, if vegan
  • 2 teaspoons cumin
  • 1 teaspoon chopped chives
  • pinch of red pepper flakes
  • ¼ teaspoon sea salt
  • freshly ground black pepper
for the salad:
  • 1 cup cooked quinoa
  • 1 cup chickpeas, drained, rinsed
  • a few big handfuls of arugula
  • ¼ cup dried apricots
  • 1 small avocado, cubed
  • ¼ cup chopped, toasted almonds
  • ¼ cup chopped chives
  • sea salt and freshly ground black pepper
Instructions
  1. Whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
  2. In a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, and a few generous pinches of salt and pepper. Drizzle in ¾ of the dressing and toss again. Top with the avocado, chopped almonds, chives, and drizzle the remaining dressing. Season to taste and serve.
Recipe by Love and Lemons at https://www.loveandlemons.com/arugula-salad-quinoa-apricot-avocado/