Description
A refreshing summer salad featuring crunchy vegetables, quinoa, and almonds, tossed in a simple sherry vinaigrette.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) cooked quinoa
- 1 1/2 cups (360 ml) arugula
- 1 cup (240 ml) sliced cucumber
- 1 cup (240 ml) shredded carrots
- 1 cup (240 ml) sliced almonds
- 1/4 cup (60 ml) thinly sliced red onion
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the cooked quinoa, arugula, sliced cucumber, shredded carrots, sliced almonds, and thinly sliced red onion.
- In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, sea salt, and freshly ground black pepper to create the vinaigrette.
- Pour the vinaigrette over the salad ingredients in the large bowl.
- Toss everything together until the salad is well coated with the dressing.
- Serve immediately, optionally garnished with sliced tomatoes if desired.
Notes
- For a more substantial meal, consider adding grilled chicken or shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- The salad can be made ahead, but add the arugula just before serving to prevent wilting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 150 mg
- Fat: 20 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 0 mg