Quinoa Arugula Salad
This quinoa arugula salad features asparagus, sun-dried tomatoes, marcona almonds, and parmesan cheese, all tossed in a deliciously light lemon vinaigrette. This salad is bright, fresh, and flavorful, and is perfect for this time of year!
Servings: 2 large salads
Ingredients
- ¼ small red onion sliced very thin pickled
- ⅓ Cup uncooked quinoa
- ⅔ Cup low sodium vegetable broth
- 10 Asparagus spears ends trimmed
- 4-5 Cups Arugula
- ¼ cup Sun-dried tomatoes sliced, not packed in oil
- ¼ cup shaved parmesan cheese or feta or goat cheese
- ¼ cup marcona almonds cut in half (substitute regular almonds, sunflower seeds, walnuts)
Dressing Ingredients
- ¼ Cup extra virgin olive oil
- 3 Tablespoons lemon juice freshly squeezed
- ½ teaspoon Dijon mustard
- ½ Tablespoon honey
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
Instructions
- To make pickled red onion: place the sliced red onion in a small, but wide bottom bowl. Pour red wine vinegar (or white wine vinegar) into the bowl until most of the onion is submerged. Set aside and occasionally stir to make sure all the onions get pickled.
- To cook the quinoa: combine the uncooked quinoa with the vegetable broth in a medium pot. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer, uncovered, for 15 minutes or until the water is absorbed. Remove from the heat source, cover the pot, and let it sit for 5 minutes. Remove lid and fluff the quinoa with a fork. Let cool completely before using in the salad. See notes below.
- Blanch the asparagus: Bring a large pot of water to a boil. Add the asparagus to the boiling water and cook until tender, 3-4 minutes depending upon thickness. Use a fork to test if they are fork-tender.
- Once to your liking, immediately plunge asparagus into an ice water bath to halt the cooking. When cooled completely, drain and pat dry. Then slice into ½-1 inch pieces.
- Prepare the dressing: Add all the ingredients into a small bowl and whisk well. Alternatively, you can blend in a blender.
- Assemble the salad: Place the arugula, cooked asparagus, cooled quinoa, sun-dried tomatoes, parmesan cheese, and almonds into a large bowl. Add the mixed dressing (start with less dressing and you can always add more) and toss well to combine. Serve and enjoy!
Nutrition Facts
per one serving (based on 2 large portions + 1.5 Tablespoons dressing)
379 Calories, 21 gram fat, 13 gram protein, 35 gram total carbohydrate, 7 grams of fiber, 9 grams sugar, 159 mg sodium
Notes:
Prepare the quinoa ahead of time so it has time to cool. You can prepare it 1-2 days in advance. Alternatively, if you’re short on time, once the quinoa is cooked you can spread thin on a baking sheet and place in the refrigerator to cool faster. If you don’t want to pickle the red onions they will have a stronger taste in the salad. Or eliminate completely. For your ice water bath, fill a medium-large bowl with cold water and a few ice cubes. This serves as a method to shock the vegetables and prevent them from continuing to cook. Wait to dress the salad until right before eating so the arugula stays crisp. You can prep all the other ingredients up ahead of time.
Prepare the quinoa ahead of time so it has time to cool. You can prepare it 1-2 days in advance. Alternatively, if you’re short on time, once the quinoa is cooked you can spread thin on a baking sheet and place in the refrigerator to cool faster. If you don’t want to pickle the red onions they will have a stronger taste in the salad. Or eliminate completely. For your ice water bath, fill a medium-large bowl with cold water and a few ice cubes. This serves as a method to shock the vegetables and prevent them from continuing to cook. Wait to dress the salad until right before eating so the arugula stays crisp. You can prep all the other ingredients up ahead of time.