Super Refreshing Summer Quinoa Arugula Veggie Salad

Alright guys, I’m bringing you a well-tested crowd-favorite recipe this week. I made this salad for a group boating trip a couple of weeks ago and it was a hit!

This is the perfect salad for group dinners or bbqs (socially distanced ya know) because all the prep can be done the night before, it stores well, and tastes even better cold!

It’s light, refreshing, and the perfect healthy addition to a summer meal! While quinoa isn’t keto-friendly, it’s one of my favorite ‘grains’ (technically a seed) to incorporate because it’s higher in protein than other grain, and is SO easy to make. It takes less than 20 minutes!

WHAT YOU NEED FOR THE SALAD

• Organic arugula (about 5 cups, but you can adjust depending if you want your salad to have more or less greens:quinoa ratio)
• 1 cup dry quinoa
• 2 cups organic chicken broth
• 1 cup chopped celery (about 5 stalks)
• 1/2 yellow onion (diced)
• 1 cup chopped carrots (about 3-4 carrots)
• 1 diced red pepper
• 1 cucumber chopped
• 1 cup cherry tomatoes, sliced in half
• 2 tbsp olive oil
• 2 lemons (juice)
• 1 tsp each salt, pepper, garlic powder

WHAT YOU NEED FOR THE DRESSING 

• 6 tbsp quality extra virgin olive oil
• 2 tbsp vinegar (1 did 4 tsp citrus champagne vinegar & 2 tsp red wine vinegar)
• 1 tbsp lemon juice (juice from one lemon)
• 1/2 tsp salt & pepper

HOW TO MAKE THE QUINOA SALAD

1. Add 1 cup quinoa and 2 cups chicken broth to a large saucepan and bring to a boil
2. Reduce to a low simmer, and cook covered for 15 minutes (don’t lift the lid or stir)
3. At 15 minutes, turn off the heat, and let rest (covered) for 5 minutes *don’t lift the lid! the trick to fluffy (not soggy) quinoa is to not over-stir!
4. In a separate pan, sauté chopped onion, celery, carrots, and red pepper in 2 tbsp olive oil for ~15 minutes until onions are translucent and veggies are soft
5. Add 1 tsp salt / pepper / garlic powder and a generous squeeze of lemon to the quinoa to season, then add in cooked veggies and mix

I love serving this salad cold (especially in summer), so I recommend storing the quinoa veggie mixture in the fridge overnight (or for at least 2-3 hours). When you’re ready to serve, add the quinoa veggie mixture to the arugula, and mix in the chopped cucumbers and cherry tomatoes.

For the dressing: combine all ingredients & mix! I love using mason jars for dressings to shake up and pour on!

do you guys have any favorite summer recipes?