Peppery arugula. Protein-packed quinoa. Crunchy almonds. Salty feta. Sweet golden raisins. And a punchy lemon dressing that tastes like spring.
Quinoa cooling time15mins
Course: Salad, Side, Side Dish
Keyword: Arugula, Quinoa, Salad
Author: The Subversive Table
1/2 cupalmondsroasted and chopped
2 Tbsplemon juicepreferably fresh
1Tbsphoney(or maple syrup or agave syrup)
1/4tspsalt and pepperor to taste
Cook quinoa according to package directions. Cool completely by spreading out on a large shallow bowl.
Add Lemon Vinaigrette ingredients in jam jar and shake to emulsify. Set aside.
In a large salad bowl, add arugula, (cooled) quinoa, almonds, golden raisins, dill, and half of the feta cheese. Add Lemon Vinaigrette and mix thoroughly. Add remaining feta on top and serve immediately.
*The garlic is optional as some may find the raw garlic overpowering. I think it's delicious but then, I also love kimchi and happily eat raw garlic with Korean bbq.