Quinoa & Arugula Salad

Today I wanted to share a favorite salad recipe of mine that's a knock-off of Le Pain Quotidien's Quinoa Taboule Salad.  When I was working in Manhattan there was an LPQ right around the corner from my office and I ate their version of this salad at least twice a week when I couldn't pack my own lunch. It is surprisingly flavorful and filling as far as salads go. The picture above is missing the beets and chickpeas but they are a must add. This is a great recipe if you want to pack it to go and bring it to work for lunch or if you are in the mood for a light dinner. When I bring it to work for lunch I just throw the dressing in a little container and add it in just before eating it so that the salad doesn't get soggy. This is a satisfying salad for meat eaters and vegetarians alike - I hope you enjoy it.


What you need: (serves 2)

1 cup Quinoa - either white or tri-colored

5 cups Arugula and/or mixed greens - I prefer the peppery flavor of the Arugula

2 large Carrots

1 medium Beet

1/2 Avocado

1 cup Chickpeas

1 Lemon

Olive Oil

Salt & Peppet

How to Make: 

Begin by cooking the quinoa (per package instructions) and then let it fully cool. Once cooled place in the refrigerator to cool it down even further - at least 30 mins. Next julienne your carrots and beets. You can really use as many carrots or beets here as you like but approx 2 large carrots and 1 medium beet will do. I usually just use a vegetable peeler if i'm not in the mood to julienne which get the carrots and beets into paper-thin slices and helps to cut down on time. (pun intended :))

In a separate bowl rinse and drain your chickpeas and season them with a tablespoon of olive oil, salt & pepper and a squeeze of fresh lemon. 

Finally, put the arugula, quinoa, chickpeas, carrots and beet into a bowl and mix well. In a mixing cup take 1/4 cup of olive oil and the juice of 1 lemon - add salt & pepper to taste - then whisk together and pour over the top of the salad as your dressing. Top with fresh slices of avocado.