Arugula Salad Recipe with Quinoa, Apricot and Avocado

Arugula salad recipe with quinoa and avocado would be a superb alternative as a dish for any dinner or vacation meal. With quinoa, chickpeas, almonds & avocado, it is also hearty enough to be a meal on its own!

Arugula Salad Recipe with Quinoa, Apricot and Avocado

I’ll ne'er get bored with arugula salad with avocado and quinoa. They’re in all probability my favorite 3 ingredients to use. i like this sweet dance orchestra of dried apricots, pungent rocket, smoky cumin, and fruity Arbequina vegetable oil.

The Key to an honest rocket dish may be a sensible Dressing

The cumin-spiced sauce extremely makes this dish shine, and its key ingredient is Arbequina vegetable oil. therefore what’s Arbequina Olive Oil? It’s a lightweight and fruity extra-virgin vegetable oil that’s excellent for sapid dressings like this one. coincidently, I’ve been shopping for it long before the parents at spice tree Ranch started causation it to ME. Try it, I promise you’ll like it. (I sometimes get mine at Whole Foods). you'll be able to conjointly use any quality extra-virgin vegetable oil during this direction.

The dressing here may be a straightforward Moroccan-inspired combination of cumin, garlic, lemon, and honey. If you’re vegetarian, you'll be able to use syrup in situ of the honey, and also the dressing can still have the sweet, spiced flavor that perfects this dish. Its flavor is very sensible against the chewy dried apricots and cooked almonds.

Ingredients

Dressing:

• ¼ cup extra-virgin vegetable oil
• 1 ail, minced
• juice of one medium lemon
• ½ to one teaspoon honey or syrup, if vegan
• 2 teaspoons cumin
• 1 teaspoon cut chives
• pinch of red pepper flakes
• ¼ teaspoon ocean salt
• freshly ground black pepper

For the salad:

• 1 cup overdone quinoa
• 1 cup chickpeas, drained, rinsed
• a few massive handfuls of rocket
• ¼ cup dried apricots
• 1 tiny avocado, cubed
• ¼ cup cut, cooked almonds
• ¼ cup cut chives
• sea salt and freshly ground black pepper

Instructions :

1. Whisk along the vegetable oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
2. In a giant bowl, toss along the quinoa, chickpeas, arugula, dried apricots, and a number of generous pinches of salt and pepper. Drizzle in ¾ of the dressing and toss once more. prime with the avocado, cut almonds, chives, and drizzle the remaining dressing. Season to style and serve.

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