Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Plant Powered Fall Quinoa and Arugula Salad with Apples and Figs


  • Author: Elaine Gordon
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1 large salad 1x

Ingredients

Scale

Instructions

  1. On a large salad plate or in a large salad bowl, add arugula, quinoa, pepitas, crispy chickpeas, spiralized radishes, spiralized apples, green onions, shallots, avocado, figs and hemp seeds.
  2. In a measuring cup whisk together the salad dressing ingredients. Or, combine in a mini food processor. Pour 3 tablespoons of the dressing on the salad. Toss and taste. Add more dressing if desired. Store leftover dressing in an airtight container in your refrigerator for up to 2 weeks.
  3. Enjoy the salad immediately.

Notes

I like to make this salad using well chilled arugula, radishes, apple, green onion, avocado and figs. I like the cooked quinoa to be room temperature ideally. I prefer the crispy chickpeas to be fresh out of the oven and just slightly cooled.

Pin It on Pinterest