Arugula, Apple and Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serves: 4
crispy and crunchy salad
I have been making this salad weekly during the latest Check Yourself Challenge. It is great for lunch or at dinner, I like to serve it with a grilled chicken breast. The tart apples and peppery arugula pair perfectly with the simple lemon dressing listed below. However, tons of dressing options will work with this salad so use your favorite. The quinoa will hold the flavor plus it gives a nice little punch of protein.
Ingredients
- 5 oz arugula
- ½ cup slivered almonds toasted
- 1 granny smith apple cut into matchstick sized pieces
- 1 cup quinoa cooked
- fresh cracked pepper
- 1 Tablespoon lemon juice
- 1 Tablespoon white wine or champagne vinegar
- 1 Teaspoon dijon mustard
- 2 Tablespoon Extra Virgin Olive Oil
- Pinch of kosher salt
Directions
Cook the quinoa according to package instructions (typically 1 part quinoa and 2 parts water)
While quinoa cools, combine the arugula, apples and almonds in a large bowl
Next in a small mason jar, mix the lemon juice, vinegar, mustard and salt
Add the oil to the jar and shake
Add the quinoa to the salad and pour on dressing
Toss to incorporate all ingredients and the dressing
Divide the salad among four plates and sprinkle each salad with fresh cracked pepper