Description
This light and yet satisfying salad is perfect for a quick and easy lunch or pre-dinner snack. This recipe serves one but can be easily doubled to serve two. I always make a large batch of quinoa each week and use that on the salad but if you do not have be sure to start that before making the rest of the salad.
Ingredients
Units
Scale
- 2 cups baby arugula
- 1/2 cup cooked and cooled white quinoa (How to Make Perfectly Cooked Quinoa)
- 1/4 cup roasted and salted pepita seeds*
- 2 tablespoons raw hemp seeds
- 2 large radishes, spiralized **
- 1 green onion, diced
Dressing (makes more than you need)
- 1/2 cup good quality extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon maple syrup
- 2 teaspoons dijon mustard
- 1/4 teaspoon salt
Instructions
- Place arugula in a bowl or on a plate. Top with quinoa, pepita seeds and hemp seeds. Arrange the spiralized radishes in the center. Top with green onions (not pictured).
- Pour 3-4 tablespoons of dressing over the salad. Enjoy immediately.
Notes
* I get my pepitas in the bulk section of Whole Foods and they are delicious and extra salty just how I like them.
** spiralize the radishes on the thinnest blade. For me, that is blade D on my Inspiralizer.
- Prep Time: 5 mins
- Category: Salad
