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Strawberry Arugula Quinoa Salad
Strawberry Arugula Quinoa Salad
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Cook Time:
30 minutes
Total Time:
30 minutes
Spring quinoa salad with strawberries, arugula, almonds, mint, and citrus vinaigrette.
Ingredients:
  • For the salad:
  • 1 cup uncooked quinoa
  • 2 cups water
  • 10 strawberries, cored and quartered
  • 1/4 cup slivered almonds, toasted
  • 2-3 green onions, thinly sliced
  • 2 tablespoons thinly sliced fresh mint
  • 2 cups of baby arugula greens
  • For the vinaigrette:
  • 1 tablespoon orange zest
  • 3 tablespoons orange juice
  • 1 tablespoon balsamic vinegar
  • Pinch salt
  • 2 tablespoons extra virgin olive oil
Instructions:
  • Prepare perfectly fluffy quinoa: Follow package instructions for cooking. If none available, combine 1 cup quinoa, 2 cups water, and a pinch of salt in a saucepan. Boil, cover, simmer for 15 minutes. Remove from heat, rest covered for 5 minutes, then fluff with a fork.
  • Create the vinaigrette by combining the ingredients in a jar and shaking vigorously to achieve a smooth emulsion.
  • Spread the cooked quinoa on a baking sheet to cool rapidly.
  • Combine cooled quinoa with vinaigrette in a large bowl, then mix in strawberries, almonds, green onions, mint, and arugula. Serve promptly.

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