This quinoa and arugula salad has become a favorite in our summertime meal rotation! It's not only quick and easy to prepare but also incredibly delicious and nourishing. Quinoa is a complete protein, packed with all nine essential amino acids, making it a fantastic addition to any diet. Arugula is rich in vitamins A, C, and K, as well as folate and calcium, supporting bone health and immune function. The addition of avocado provides healthy fats and fiber, while the sunflower seeds add a satisfying crunch and extra nutrients like vitamin E and magnesium. This salad is a perfect blend of flavors and textures, offering a wholesome and satisfying meal that promotes overall health and wellness.
Dressing (blend together):
½ c Extra Virgin Olive Oil
3 Tbsp lemon juice
1 Tbsp Apple Cider Vinegar
2 tsp Honey
½ c Cilantro, chopped
¼ c Basil, chopped
1 clove Garlic, chopped
Pink Himalayan or Sea Salt and pepper to taste
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Salad (mix together):
3 c cooked quinoa
2 c Arugula
1 ½ Tbsp tajin or chili powder (optional)
1 ½ Organic Peaches or Nectarines, chopped
1 c Cherry Tomatoes, halved
1 ½ Avocados, chopped
6 oz Feta cheese
2 Tbsp toasted sunflower seeds
Tips for Extra Protein:
To increase the protein in this dish, cook the quinoa in grass-fed bone broth or pair the salad with a serving of your favorite protein for a balanced meal.
Fun Additions:
For a burst of sweetness: Add a handful of pomegranate seeds or dried cranberries.
For extra crunch: Toss in some toasted pumpkin seeds or slivered almonds.
For a flavor twist: Try this salad with balsamic vinegar or a sub the feta for goat cheese or gorgonzola.
Join the Conversation!
I love hearing from you! Please leave a comment below to share your thoughts and tell me what you enjoy pairing this salad with. Have you added any unique twists to this recipe? Let’s swap ideas and make this salad even more delightful together!
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