This salad is a far cry from the dismal salads of yesteryear. There are no stale croutons, shreds of carrot, globs of ranch dressing, or limp pieces of iceburg.
In fact, after you enjoy this recipe I’ll bet you won’t ever eat another homogenized salad again. And good riddance!
So what makes this salad so phenomenal? It starts with crunchy arugula and its earthy, tangy flavor. Then there’s the delicate quinoa and its savory, satisfaction. And to top it off there’s tender, roasted veggies with pleasurable innate sweetness.
If this salad is going to be your whole meal – and it certainly could be – then consider adding a serving of chicken breast to increase the protein content. Also I love bringing this salad to parties and potlucks since it’s such a crowd pleaser!
- ½ cup uncooked quinoa
- ¾ cup chicken or vegetable broth
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 bunch asparagus, chopped
- 1 small red onion, chopped
- 2 bell peppers, seeded and chopped
- Salt and pepper
- ¼ cup sun dried tomatoes, chopped
- 4 cups organic, baby arugula
- drizzle of olive oil
- sprinkle of lemon juice
- Place the quinoa and chicken broth in a small pot and bring to a boil over medium heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and fluff.
- In a large skillet, place the olive oil over medium heat. Add the garlic and sauté until lightly golden. Add the asparagus, onion, and bell peppers. Sauté for 5 minutes, until the asparagus is bright green, the onions are translucent and the peppers are tender. Season with salt and pepper. Add sun dried tomatoes and sauté for 1 minute. Remove from heat.
- In a large salad bowl, combine the arugula, quinoa and warm veggies.
- Serve with a side of grilled or baked chicken breast, or other lean protein. Drizzle with olive oil and sprinkle with lemon juice. Enjoy!