Description
Keep things simple for the end of summer with crunchy fresh vegetables tossed with quinoa, almonds, and an easy sherry vinaigrette.
Ingredients
Scale
- 1&1/2 cups cooked quinoa
- 1&1/2 cups arugula
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 1 cup sliced almonds
- 1/4 cup thinly sliced red onion
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- Sea salt and freshly ground black pepper to taste
- Tomatoes, sliced to serve on side.
Instructions
- Place all the ingredients in a large bowl ~ toss together and serve. Add the sliced tomatoes to plate if desired.
- Category: Side, Salad