Description
A vibrant and refreshing Arugula Citrus Salad featuring fluffy quinoa, creamy avocado, bright orange segments, toasted almonds, and tangy feta, all tossed in a zesty citrus dressing. This nutritious salad offers a perfect balance of textures and flavors, ideal as a light lunch or a colorful side dish.
Ingredients
Salad
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth or water
- 5 oz arugula (about 5-6 cups)
- 1 can chickpeas, drained (15 oz)
- 2 medium avocados, slightly firm, cut into cubes
- 1 orange, peeled and chopped
- 1/2 cup slivered almonds
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 1 clove garlic, crushed
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp chopped red onion or shallots
- Salt and pepper, to taste
Instructions
- Cook Quinoa: Add the quinoa and vegetable broth or water to a saucepan and bring it to a boil. Once boiling, cover the pot and reduce the heat to let it simmer for 15-20 minutes until all the liquid is absorbed. Remove from heat, let sit covered for 10 minutes, then fluff with a fork and season lightly with salt.
- Toast Almonds: While the quinoa cooks, spread the slivered almonds on a sheet pan and place under the broiler for 2-3 minutes to toast, watching carefully to prevent burning. Alternatively, toast them in a small pan over medium flame until golden brown.
- Prepare Dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, crushed garlic, Dijon mustard, pure maple syrup, chopped red onion or shallots, and season with salt and pepper to taste until well combined.
- Toss Arugula: Place the arugula in a large salad bowl and toss it with half of the prepared dressing to lightly coat the greens.
- Combine Salad Ingredients: To the dressed arugula, add the cooked quinoa, drained chickpeas, chopped orange, cubed avocado, toasted almonds, and crumbled feta cheese.
- Dress and Serve: Pour the remaining dressing over the salad, toss gently to combine all ingredients evenly, and serve immediately to enjoy the fresh and vibrant flavors.
Notes
- Use slightly firm avocados to ensure they hold their shape in the salad.
- To toast almonds without a broiler, use a small skillet on medium heat, stirring frequently.
- This salad can be prepared ahead but add avocado and dressing just before serving for best freshness.
- For a vegan option, omit feta cheese or replace with a plant-based alternative.
- You can substitute vegetable broth with water if preferred or to reduce sodium.
