Quinoa and Arugula Salad With Honey Jalapeño Dressing
The best salad you'll ever eat (for real). Try this healthy quinoa and arugula salad with beans and honey jalapeño dressing for lunch.
Ingredients
Salad Base
- 3/4 cup uncooked quinoa
- 1 1/2 cups chicken or vegetable broth, check cooking instructions on your quinoa for the exact amount of liquid needed
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 3/4 cup crumbled herbed feta cheese
- 2-3 large handfuls arugula
Honey Jalapeño Dressing
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 lemon, juiced
- 1 Tbsp dijon mustard
- 2 Tbsp honey
- 1 jalapeño pepper, seeds removed
- 2 cloves garlic
- 2 green onions
- 1 tsp salt
- black pepper to taste
Instructions
- Cook quinoa according to package directions, using chicken broth instead of water. Fluff after cooking and let cool.
- To a blender, add all ingredients for dressing. Blend until completely smooth, about 20-30 seconds and set aside.
- To a large bowl, add cooked and cooled quinoa, chickpeas, black beans, feta, and arugula.
- Pour dressing over salad ingredients and toss to combine.
Calories: 579kcal, Carbohydrates: 64g, Protein: 20g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 25mg, Sodium: 955mg, Potassium: 685mg, Fiber: 13g, Sugar: 12g, Vitamin A: 444IU, Vitamin C: 7mg, Calcium: 228mg, Iron: 5mg