Strawberry and Arugula Quinoa Salad
This strawberry and arugula quinoa salad is fresh, vibrant, and filled with sweet, peppery, and tangy flavors that pair beautifully together. It's packed with wholesome ingredients and perfect for meal prep, lunches, or summer gatherings. This salad is an easy way to brighten any meal.
Servings: 4 servings
Ingredients
- 1 cup of dried quinoa
- 2 cups water or broth
- 1 cup of chopped fresh strawberries
- 2 cups of fresh arugula
- 1 avocado chopped
- 1/2 cup chopped peans
- 1/3 cup crumbled goat cheese or feta
- For the dressing:
- 1/2 cup olive oil
- 1/4 cup basalmic vinaigrette
- Juice of one small orange or 1/4 cup orange juice
- 1 tsp dijon mustard
- 1 tsp honey
Instructions
- Bring water or broth and quinoa to a boil.
- Cover and reduce temperature to low.
- Cook for 15-20 minutes until the water is completely absorbed and quinoa is fluffy.
- Prepare the salad on a large plate by layering the arugula first.
- Top with quinoa.
- Add strawberries, avocado, pecans, and goat cheese.
- To make the dressing: combine all ingredients into a small jar or tupperware. Shake until the ingredients are blended nicely.
- Drizzle dressing over the salad and lightly toss.
- Add salt and pepper to taste.
Notes
*If serving for one person, please see my above note on how to keep your leftovers.