I am currently really digging warm quinoa on arugula salads. When adding the quinoa warm, it semi wilts the greens & it gives the salad a warmth entirely – good fall twist to any salad!
- Boil 1/2C quinoa per package instructions – set aside
- Preheat oven to 425degrees & prep cookie sheet with parchment paper
- In a large bowl, toss 1 large head of broccoli (or 2-3 small heads) with 2t minced garlic, 1T sriracha sauce & 1t pepper/salt – lay in a single layer on cookie sheet & bake til golden (~20minutes)
- In a blender add 1C shredded carrots, 1/3C EVOO, 1/3C rice vinegar, 2T white miso, 2T chopped onion, 1T minced ginger & 1T Braggs amino acid – blend til smooth & set aside
To assemble salad, grab a large bowl & toss 5C arugula, 1/2C warm quinoa, baked broccoli, 1/2 avocado diced & 1/2C drained chickpeas – toss with preferred amount of dressing (I had a ton left over for future salads) & serve!
Hope you enjoy this light fall salad!Nutritional Info Per Serving (Serves 2): 460 calories – 24 grams of fat – 54 carbs – 18 grams of protein
Continue reading for ingredient list…