Arugula Salad with Quinoa, Apricot & Avocado
Serves 4 as a side, 2 as a meal
A flavorful arugula salad would be an excellent choice as a side dish for any dinner or holiday meal. With quinoa, chickpeas, almonds & avocado, it's also hearty enough to be a meal on its own!
Ingredients
dressing:
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- juice of 1 medium lemon
- 1/2 to 1 teaspoon honey or maple syrup, if vegan
- 2 teaspoons cumin
- 1 teaspoon chopped chives
- pinch of red pepper flakes
- 1/4 teaspoon sea salt
- freshly ground black pepper
for the salad:
- 1 cup cooked quinoa
- 1 cup chickpeas, drained, rinsed
- a few big handfuls arugula
- 1/4 cup dried apricots
- 1 small avocado, cubed
- 1/4 cup toasted almonds, chopped
- 1/4 cup chopped chives
- sea salt and freshly ground black pepper
Instructions
- Whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
- In a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, and a few generous pinches of salt and pepper. Drizzle in 3/4 of the dressing and toss again. Top with the avocado, chopped almonds, chives, and drizzle the remaining dressing. Season to taste and serve.