Name: Arugula Salad with Quinoa, Apricot, and Avocado
Total time: 15 min
Yield: 2 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 clove garlic, minced; 1 medium lemon; 1/2 to 1 tsp honey; 2 tsp cumin; 1 tsp chives, chopped; pinch red pepper flakes; 1/4 tsp kosher salt; to taste black pepper, freshly ground; 1 cup quinoa, cooked; 1 cup chickpeas, drained and rinsed; 3 cups arugula; 1/4 cup dried apricots; 1 small avocado, cubed; 1/4 cup almonds, chopped and toasted; 1/4 cup chives, chopped

Estimate, per serving

Cal: 520
Protein: 16.5g
Carbs: 48g
Fat: 28g
Sodium: 380mg
Fiber: 11.5g

Ingredients

extra-virgin olive oil: 1 1/2 cup
garlicminced: 6 clove
lemon: 6 medium
honey: 3 to 1 tsp
cumin: 12 tsp
chiveschopped: 6 tsp
red pepper flakes: pinch
kosher salt: 1 1/2 tsp
black pepperfreshly ground: to taste
quinoacooked: 6 cup
chickpeasdrained and rinsed: 6 cup
arugula: 18 cups
dried apricots: 1 1/2 cup
avocadocubed: 6 small
almondschopped and toasted: 1 1/2 cup
chiveschopped: 1 1/2 cup

Method

01Whisk olive oil, garlic, lemon juice, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
02Toss quinoa, chickpeas, arugula, apricots, and a few pinches of salt and pepper in a large bowl.
03Drizzle in three-quarters of the dressing and toss.
04Top with avocado, almonds, and chives. Drizzle remaining dressing, season to taste, and serve.

Fits

Vegetarian
Pescatarian
Vegan