Arugula strawberry quinoa salad with citrus vinaigrette dressing

ARUGULA QUINOA STRAWBERRY SALAD WITH CITRUS VINAIGRETTE DRESSING
Ingredients
- 2 cups arugula
- 2 cups cooked quinoa or 1 cup of uncooked quinoa
- 1 carrot shredded
- 1/2 cup strawberries sliced
- 1/4 cup red onion finely chopped
- 1 TBSP mint chopped
- 2 cups any protein of your choice OPTIONAL- leftover steak thinly sliced/ grilled chicken or duck breast sliced/ meatballs
CITRUS VINEGARETTE
- 1/2 cup olive oil
- 1/2 TBSP orange zest
- 3 TBSP orange juice
- 1 clove garlic grated
- 1 TBSP balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- For perfectly cooked quinoa (yielding 2 cups), follow these simple steps: Add 1 cup of uncooked quinoa, 2 cups of water, and a pinch of salt to a saucepan and bring it to a boil. Once the water starts boiling, reduce the heat to a simmer and cover with a lid. Let it cook for 10-15 minutes or until fully cooked. Once done, remove from heat and fluff it gently with a fork. Let it cool before using it in the salad.2 cups cooked quinoa
- To prepare the vinaigrette, place all the ingredients in a small bowl and whisk them together.1/2 cup olive oil, 1/2 TBSP orange zest, 3 TBSP orange juice, 1 clove garlic, 1 TBSP balsamic vinegar, 1/2 tsp salt, 1/2 tsp black pepper
- In a large salad bowl, combine the cooked quinoa with arugula, shredded carrots, sliced strawberries, chopped red onion, chopped mint, and the protein of your choice. Pour the prepared vinaigrette over the salad and gently toss it to combine2 cups arugula, 1 carrot, 1/2 cup strawberries, 1/4 cup red onion, 1 TBSP mint, 2 cups any protein of your choice
- Pour the prepared vinaigrette over the salad and gently toss it to combine
- Serve and enjoy this delightful and unforgettable STRAWBERRY ARUGULA SALAD.
Notes
