Description
A fresh and vibrant Arugula Citrus Salad combining nutty quinoa, creamy avocado, tangy feta, and sweet citrus, tossed in a zesty homemade dressing and topped with toasted almonds for a delightful crunch. Perfect as a light lunch or a refreshing side dish.
Ingredients
Salad
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth or water
- 5 oz arugula (about 5-6 cups)
- 1 can chickpeas, drained (15 oz)
- 2 medium avocados, slightly firm, cut into cubes
- 1 orange, peeled and chopped
- 1/2 cup slivered almonds
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 1 clove garlic, crushed
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp chopped red onion or shallots
- Salt & pepper, to taste
Instructions
- Cook Quinoa: Add the quinoa and vegetable broth to a saucepan and bring it to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer for 15-20 minutes until all liquid is absorbed. Remove from heat and let sit covered for 10 minutes, then fluff with a fork and season with a pinch of salt.
- Toast Almonds: While the quinoa cooks, spread the slivered almonds on a sheet pan and place under the broiler for 2-3 minutes until toasted and fragrant. Alternatively, toast them in a small pan over medium heat, stirring until lightly browned.
- Prepare Dressing: In a bowl, whisk together olive oil, orange juice, lemon juice, crushed garlic, Dijon mustard, maple syrup, chopped red onion or shallots, and salt and pepper to taste until well combined.
- Toss Arugula: Place the arugula in a large salad bowl and toss it with half of the dressing, ensuring the leaves are evenly coated.
- Combine Salad Ingredients: Add the cooked quinoa, chickpeas, chopped orange, avocado cubes, toasted almonds, and crumbled feta cheese to the bowl with arugula. Drizzle the remaining dressing over the salad.
- Final Toss: Gently toss all the ingredients together until everything is well combined and coated with dressing. Serve immediately and enjoy!
Notes
- You can substitute vegetable broth with water or your preferred broth for cooking quinoa.
- For extra crunch, add more toasted almonds or seeds like pumpkin or sunflower.
- If you prefer a vegan version, omit feta cheese or replace it with a plant-based cheese alternative.
- The salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Adjust the amount of dressing according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
