Arugula quinoa salad
A quick and filling vegan salad for lunch, dinner or as a side.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Servings 4
Calories 240 kcal
- 3 cups boiled quinoa, around 170 g dryweight
- 1 bell pepper
- 1 jar sundried tomatoes, around 20 pieces
- 100 grams green olives, 20-25 pcs
- 1 medium red onion
- 100 grams arugula
- 1 lime
Garlic cashew sauce
- 1 cup cashews
- 1 cup water
- 1 peeled garlic clove
- 1 tablespoon sweet mustard
- 2 teaspoon apple cider vinegar
- ½ teaspoon black pepper
Start by boiling your quinoa. Boil it according to the package. Rinse it and boil for around 12 minutes if you use white quinoa.
Wash your veggies and greens. Cut your onion to small dices with a knife or mini chopper.
Cut your bell pepper into dices. Cut the olives in half.
Grate the lime zest and then press the juice from it.
Pour out the oil from the sundried tomatoes and rinse them if you want to. Cut them to pieces with a scissor or knife.
When the quinoa is ready pour out the extra water if some is left and not absorbed. Let the quinoa cool for a moment before mixing in the lime juice and other ingredients.
The sauce
Put all ingredients in a high speed blender and make a silky smooth sauce.
If you dont own a blender you can use a mixer, but then you need to soak your cashews in boiled water for at least 15 minutes.
This makes lunch for 4 people or a side salad for 6-8 people.
As added protein mix in a can of cooked chickpeas, other beans, or 200 grams tofu.
Nutrition. 1 portion of salad has 240 calories, 8,8g fat, 30g carbs, 7,5g protein, 6,5 grams of fiber.
One portion of salad with sauce contains 420 calories, 23 g fat, 37 g carbs, 14 g protein, 7,6 g fiber.
Keyword gluten free, plant-based, vegan