Arugula Citrus Salad
A delightful and refreshing salad that combines arugula, citrus, quinoa, and various toppings for a nutritious and vibrant dish.
Ingredients
For the salad
- 1/2 cup uncooked quinoa This nutritious grain adds a wholesome base and a slight nuttiness.
- 1 cup vegetable broth or water Using broth enhances the flavor profile of the quinoa.
- 5 oz arugula The peppery bite of arugula brings brightness and freshness to the dish.
- 1 can (15 oz) chickpeas, drained These hearty legumes add creaminess and make the salad filling.
- 2 medium avocados Choose slightly firm avocados, cut into cubes to bring a rich, creamy texture.
- 1 orange, peeled and chopped Sweet and juicy, the orange offers a burst of citrus goodness.
- 1/2 cup slivered almonds Toasted for extra crunch, the almonds add a delightful contrast.
- 1/2 cup crumbled feta cheese Feta’s tanginess beautifully complements the other flavors.
For the dressing
- 1/4 cup olive oil A smooth, aromatic base for the dressing.
- 2 tbsp orange juice Enhances the citrus notes of the salad.
- 2 tbsp lemon juice Provides a zesty kick that brightens the overall flavor.
- 1 clove garlic, crushed Aromatic and bold, garlic adds depth to the dressing.
- 1 tbsp Dijon mustard This brings a punch of flavor while helping emulsify the dressing.
- 1 tbsp pure maple syrup A touch of sweetness balances the acidity beautifully.
- 1 tbsp chopped red onion or shallots Adds a slight bite and aromatic flavor.
- Salt & pepper For seasoning to taste.
Instructions
Preparation
- Begin by adding the quinoa and vegetable broth (or water) to a saucepan. Bring it to a gentle boil.
- Once boiling, reduce the heat, cover the pot, and let it simmer for about 15-20 minutes, or until all the liquid is absorbed.
- After cooking, remove from heat and let it sit for 10 minutes. Fluff the quinoa with a fork and season it lightly with salt.
Toast the Almonds
- While your quinoa is cooking, spread the slivered almonds on a sheet pan and place them under the broiler for 2-3 minutes, keeping a close eye to prevent burning.
- Alternatively, you can toast them in a small pan over medium heat until they turn golden brown.
Prepare the Dressing
- In a bowl, combine the olive oil, orange juice, lemon juice, crushed garlic, Dijon mustard, maple syrup, and chopped red onion or shallots.
- Whisk them together until well blended.
Assemble the Salad
- In a large salad bowl, add the fresh arugula and toss it with half of the dressing.
- Then, add the cooked quinoa, drained chickpeas, chopped oranges, cubed avocado, toasted almonds, and crumbled feta to the bowl.
- Drizzle with the remaining dressing and gently toss everything together until well combined.
Serve and Enjoy
- Your Arugula Citrus Salad is now ready to be enjoyed! Serve immediately for the best texture and flavor.
Notes
For added flavor depth, consider marinating the chickpeas in your dressing for at least 30 minutes before adding them to the salad. Experiment with different nuts, such as walnuts or pecans, for varied textures. Adding seasonal fruits like strawberries or blueberries can enhance the freshness and color palette of the salad.