How To Make Rocco DiSpirito’s Quinoa Salad Recipe
A healthy and flavorful salad made with quinoa, arugula, tomatoes, avocado and topped with a zesty lemon vinaigrette.
Serves:
Ingredients
- 1 cup of quinoa
- 2 cups of water
- 2 cups of arugula
- 1 pint of cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 2 cloves of garlic, minced
- 1/2 tsp of honey
- Salt and pepper to taste
Instructions
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Rinse the quinoa under cold running water and drain.
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In a medium saucepan, place the quinoa, water, and a pinch of salt. Bring to a boil, reduce heat to low, and simmer covered for 15-20 minutes until the water is absorbed and the quinoa is tender.
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In a large bowl, combine the cooked quinoa, arugula, tomatoes, avocado, parsley, and mint.
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In a small bowl, whisk together the olive oil, lemon juice, garlic, honey, salt, and pepper.
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Drizzle the dressing over the salad and toss gently to combine.
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Serve and enjoy!
Nutrition
- Calories : 345kcal
- Total Fat : 24g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 16mg
- Total Carbohydrates : 28g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 6g
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