Arugula Citrus Salad

Serves: 4-6 Prep time: 10 min Cook Time Time: 20 min Total Time: 30 min

Ingredients

1/2 cup quinoa

1 cup vegetable broth

5-6 cups arugula

1 can chickepeas (drained and rinsed)

2 med avocados slightly firm cut into cubes

1 orange peeled and chopped

1/2 cup slivered almonds

1/2 cup crumbled feta

Vinaigrette

1/4 cup olive oil

2 tbsp orange juice

2 tbsp lemon juice

1 tbsp dijon mustard

1 tbsp maple syrup or honey

1 tbsp finely chopped red onion or shallots

salt & pepper to taste

Directions

Set your oven to 350 and place almonds on a cookie sheet and slightly toast. (Keep an eye and stir once or twice should only take 6-8 mins) Next Cook your quinoa in the vegetable broth and set aside until slightly cooled.

In a smaller bowl whisk all your vinaigrette ingredients and set to the side. Next in a salad bowl add your arugula and half the dressing and toss. Then add your quinoa, chickpeas, toasted almonds, feta, avocado, oranges and the remaining dressing. Toss and enjoy!

Notes: You can serve with chicken or steak for dinner or this makes a delicious lunch salad for the week.

In this recipe we used fresh squeezed navel orange juice & fresh squeezed Meyer lemon juice.

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe property of Something Nutritious