Mediterranean Quinoa Salad with Arugula, Avocado
Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe.
Servings: 4
Ingredients
Dressing:
- 1 large clove garlic pressed or minced
- 1/2 tsp garlic powder
- 1/4 tsp or more black pepper
- 1/2 tsp dried oregano or parsley
- 3 tbsp really good extra virgin olive oil
- 2 tbsp or more lemon juice
- 1/4 tsp salt
- 1/4 tsp maple or sugar optional
Salad:
- 1/2 cup uncooked quinoa or use 1 1/2 cups cooked fluffed quinoa
- 3 to 4 oz baby arugula
- 1 cup cherry tomatoes halved
- 1 ripe avocado cubed small
- salt black pepper
Other additions for variation:
- Cucumber sliced or chopped ,sliced kalamata olives, Pear, chopped, Cooked Chickpeas, toasted nuts(pine, cashews) or toasted sunflower seeds
Instructions
- Make the dressing by mixing everything vigorously. in a bowl and set aside.
- Cook the quinoa: Rinse the 1/2 cup quinoa really well then combine in a saucepan with 1 1/4 cup of water, 1/4 tsp salt and 1/4 tsp dried oregano. Bring to a boil over medium heat. Once boiling, lower the heat to low, cover and cook for 13 to 15 mins. Let it sit covered for another 5 mins, then fluff and use.
- Assemble the salad: In a large bowl, add the cooled quinoa, arugula, and cherry tomatoes and mix with dressing. Add the avocado and lightly toss. Add salt and pepper. Taste and adjust the overall flavor by adding more salt, lemon or pepper. I generally add a good dash of freshly ground black pepper. Serve or Store refrigerated for upto 4 days
- To make ahead: Keep the dressing separate, toss when ready to serve.
Nutrition
Calories: 262kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 444mg | Fiber: 5g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 16.7mg | Calcium: 20mg | Iron: 1.6mg