Spring Quinoa Arugula Salad Bowl edited

Spring lunches for me are full of fresh veggies, flavorful herbs and light dressings.  I love to combine spring’s produce with light and fluffy quinoa and serve it slightly warm or at room temperature.  Because it is not quite summer, I’m not ready for the whole cold salad thing just yet.  Once the quinoa cools to room temperature I dress it and mix in my favorite spring fixings and I’m ready to dive spoon first into the bowl.  I like to make a big batch of quinoa and keep on hand.  I enjoy it on its own or mix it into salads.

This recipe makes a very large batch.  Leftovers can be stored in an airtight container in the refrigerator for up to one week.

This recipe is gluten-free, vegan, dairy-free, nut-free, soy-free, corn-free.

Quinoa Bowl edited

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Spring Quinoa Arugula Salad Bowl


  • Author: Eating by Elaine
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x

Description

This recipe is gluten-free, vegan, dairy-free, nut-free, soy-free, corn-free.


Scale

Ingredients

  • 8 cups cooked quinoa, cooled to room temperature (see my post on How to Make Perfectly Cooked Quinoa)
  • Dressing
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon raw agave nectar
  • 1/2 teaspoon pink Himalayan fine mineral salt (or regular salt)
  • 1/4 teaspoon ground black pepper
  • Fixings
  • 46 green onions, chopped
  • 1/2 cup diced shallot
  • Serve with:
  • 4 large radishes, sliced thin
  • 1 avocado, cubed or sliced
  • 12 cups fresh arugula salad
  • 1 tablespoon sesame seeds or pepita seeds

Instructions

  1. Add quinoa to a large mixing bowl.
  2. Prepare the dressing, in a small bowl whisk together the olive oil, agave, salt and pepper. Pour the dressing onto the cooled quinoa and stir. Taste and adjust seasonings if needed.
  3. Mix in the green onions and shallot.
  4. Serve over or with arugula salad. Top with sliced radishes and avocado. To increase the protein, sprinkle with sesame seeds or pepita seeds.

Notes

This recipe makes a very large batch. Leftovers can be stored in an airtight container in the refrigerator for up to one week

  • Category: Lunch

Spring Quinoa Arugula Salad Bowl 2