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Arugula Salad with Black Quinoa and Green Goddess Dressing

This quinoa salad recipe is a perfect healthy lunch or dinner, and is both quick and easy to make. It is also vegetarian and gluten-free.

Ingredients

  • For the salad:
  • 5 oz baby arugula
  • ½ cup cooked black quinoa
  • ¼ cup thinly sliced carrots
  • ½ cup diced cucumbers
  • For the vinaigrette:
  • ½ medium avocado
  • 3 tbsp white wine vinegar
  • 1 garlic clove
  • 1/2 lemon juiced
  • 1 tbsp mayonnaise
  • 2 tbsp parsley chopped
  • 2 tbsp basil chopped
  • 2-3 scallions chopped
  • ½ – ¾ cup olive oil
  • ½ tsp salt to taste

Instructions

  • In a large salad bowl, combine all the ingredients for the salad.
  • Make the vinaigrette: combine all ingredients in a food processor and pulse to combine. Stream in the olive oil gradually and blend until the mixture becomes light and frothy. Taste for seasoning.
  • Pour 1/4 cup of the dressing down the side of the bowl and toss the salad until combined. Add more dressing as desired. Serve as an appetizer or a hearty main course salad.