This easy arugula quinoa salad is my go-to lunch recipe and is topped with the yummiest green goddess dressing. It is packed with plant nutrients and protein and can easily be made oil-free. The quick prep time will make this one of your new favourite salads!
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 2
Ingredients
- 1 can chickpeas
- 2 cups cooked quinoa
- 3 cups arugula
- 1/2 avocado
- 1 tbsp paprika
- 1/2 tsp salt
- 1 tsp olive oil (optional)
Green Goddess Dressing:
- 1/3 cups roasted unsalted cashews (or sunflower seeds for nut-free)
- 1/2 cup hot water
- 1 tbsp lemon juice
- 1/2 avocado
- 1-2 garlic cloves
- 1/2 tsp salt
- Handful of cilantro
Equipment
- Blender
- Baking sheet
- Small pot
Instructions:
- Preheat oven to 400F.
- Cook quinoa according to package directions to make 2 cups once cooked.
- In a bowl, mix chickpeas with olive oil (omit for oil-free), paprika and salt. Add to a baking sheet and bake for 15-20 minutes, until golden brown and crispy.
- Soak the cashews in hot water for a few minutes, then add the cashews and water to a blender with the rest of the dressing ingredients. Blend until smooth.
- Combine the salad by mixing together cooked quinoa, roasted chickpeas, arugula, and avocado. Drizzle the dressing over the arugula quinoa salad and enjoy!
Notes
*For a nut-free version of the Green Goddess dressing, substitute sunflower seeds with cashews.
