Salads and Dressings

Quinoa Apricot & Arugula Salad

Recipe and photo courtesy Jeanine Donofrio of Love & Lemons

Ingredients

For the salad:
  • 1 cup cooked quinoa
  • 1 cup chickpeas, drained, rinsed
  • a few big handfuls of arugula
  • 1 small California Avocado, cubed
  • 1/4 cup dried apricots
  • 1/4 cup chopped, toasted California Almonds
  • 1/4 cup chopped chives
For the dressing:
  • 1/4 cup California Olive Ranch Arbequina Extra Virgin Olive Oil
  • 2 cloves of garlic, minced
  • juice of 1 medium lemon
  • 1-2 teaspoons honey or agave syrup
  • 2 teaspoons cumin
  • salt & pepper
Directions

1. Whisk your dressing together. Toss it with the cooked quinoa, chickpeas, arugula, avocado and dried apricots. Top the salad with chopped almonds and chives.

Time Level Yield
30 minutes   Easy   4 servings

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