Ingredients
Scale
- 1/2 cup uncooked quinoa
- 5 oz arugula (about 5–6 cups)
- 1 can chickpeas (15 oz), drained
- 2 medium avocados, cubed
- 1 orange, peeled and chopped
- 1/2 cup slivered almonds
- 1/2 cup crumbled feta cheese
- Dressing: olive oil, orange juice, lemon juice, garlic, dijon mustard, maple syrup, red onion, salt & pepper
Instructions
- Cook quinoa in vegetable broth according to package instructions; fluff after sitting.
- Toast slivered almonds on a sheet pan under the broiler for 2–3 minutes.
- In a mixing bowl, whisk together dressing ingredients until smooth.
- In a large salad bowl, toss arugula with half of the dressing.
- Add quinoa, chickpeas, oranges, avocados, toasted almonds, and feta cheese on top; drizzle with remaining dressing.
- Gently toss everything together before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 10mg