Arugula Quinoa Saladt
Ingredients
- 4 oz baby arugula
- 1 cup cooked quinoa
- 1/4 cup slivered almonds
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/4 cup extra virgin olive oil
- juice from 1/2 lemon
- zest from 1/2 lemon (optional)
- 1 small shallot, diced
- salt and pepper to taste
Directions
- In a large bowl, add arugula, almonds, and quinoa. Set aside
- In a medium bowl, add honey, mustard, lemon juice and season with salt and pepper. Place the bowl on a dish towel to prevent slipping, and slowly drizzle in olive oil while whisking vigorously. Add shallots and toss again.
- Pour dressing over the salad, garnish with lemon zest if desired. Serve immediately.
