Description
A refreshing and nutritious gluten-free salad featuring quinoa, arugula, and a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 4 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a saucepan, combine quinoa and water; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine arugula, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Add the cooled quinoa to the salad and drizzle with the vinaigrette.
- Toss gently to combine and serve immediately.
Notes
- For added protein, consider adding chickpeas or grilled chicken.
- This salad can be made ahead of time; just add the vinaigrette before serving.
- Adjust the acidity of the vinaigrette to your taste by adding more or less lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg