This simple, seasonal salad is a must try. Perfectly balanced with plant-based protein, healthy fat, and complex carbohydrates, it’s a crowd pleasing favorite for meat lovers and vegetarians alike.
Blueberry & Quinoa Arugula Spring Salad:
- 1 cup cooked red quinoa
- 1 cup water
- 1 cup blueberries
- ¼ cup diced red onion
- 6 cups arugula
- 1/2-1 whole avocado (sliced)
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1teaspoon salt and pepper
Bring 1/2 cup uncooked quinoa and 1 cup water to boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Meanwhile, mix lemon juice, olive oil, and salt and pepper together. Add to cooked quinoa, along with remaining ingredients (except avocado), and stir. Top with sliced avocado and enjoy.
Makes 2-4 Servings.