Arugula strawberry quinoa salad with citrus vinaigrette dressing
ARUGULA QUINOA STRAWBERRY SALAD WITH CITRUS VINAIGRETTE DRESSING
This dish is a delightful fusion of unexpected ingredients, including strawberries, onion, arugula, and quinoa, which come together in perfect harmony on your dinner plate. This ARUGULA QUINOA STRAWBERRY SALAD is a high-quality, easy-to-make salad that can be served as a side or a main dish. You can also add a protein source, such as grilled steak, chicken, duck, meatballs or salmon, to make it even more protein-packed.This salad strikes the perfect balance between a main course, a light refreshing salad, and a dessert, making it a versatile and satisfying meal that can fulfill your lunch or dinner cravings. The combination of flavors and textures in this salad is simply outstanding. The quinoa, being protein-rich, is easy to prepare and blends perfectly with the dressing. The juicy sweetness of strawberries and the subtle sweetness of carrots complement the spiciness of the arugula, while the thinly sliced red onion adds crunch and zing. The garlic adds a touch of spice and balances the sweetness of balsamic vinegar. Additionally, mint adds freshness and aroma. Just make sure you rinse and dry the greens and mint leaves well.This salad can be made ahead of time and stored in the refrigerator, and it still tastes as fresh and delicious even after a couple of hours. Simply wrap it in plastic wrap and store it in the fridge until you're ready to serve it.For a low-carb version of this salad, you can substitute quinoa with cauliflower rice. Simply pulse cauliflower florets in a food processor until they reach a rice-like texture. Then, steam the cauliflower rice for a few minutes until it is tender but not mushy. Once the cauliflower rice has cooled down, you can use it as a base for this ARUGULA QUINOA STRAWBERRY SALAD. Combine it with arugula, sliced strawberries, shredded carrots, chopped red onion, and protein of your choice. Whisk together the ingredients for the vinaigrette and pour it over the salad. Gently toss to combine. This low-carb version of the salad is just as delicious and satisfying as the original, but with fewer carbs. Enjoy!Bon appetite! Your fork is waiting for you to dig in and savor this delightful and unforgettable salad.
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
Nutrition
Serving: 1servingCalories: 381kcalCarbohydrates: 27gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 313mgPotassium: 332mgFiber: 4gSugar: 5gVitamin A: 2875IUVitamin C: 22mgCalcium: 52mgIron: 2mg
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