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Recipe and photo courtesy Jeanine Donofrio of Love & Lemons

Quinoa Apricot & Arugula Salad

yields 4 servings - level Easy
prep time 30 minutes

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 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

Instructions

  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.