Arugula Quinoa Brown Rice Salad
Servings: 4 servings
Ingredients
For the Salad:
- 4 cups arugula
- 2 cups brown rice quinoa blend cooked according to package instructions
- 5-6 radishes
- 2 medium carrots
- 2 tbsps green onions, chopped
For the Avocado Lime Dressing:
- 2 medium avocados
- ¼ cup olive oil
- Juice of 3 limes
- Salt and Pepper, to taste
- 2 tbsps cilantro, optional
Instructions
- Make the dressing by adding the avocados, olive oil, lime juice, salt, pepper and cilantro (if using) to a food processor until smooth. This dressing is on the thicker side, so if you like it thinner, add more lime juice and olive oil. Adjust the salt and pepper as necessary.
- Using a mandolin slicer, cut the radishes and carrots very thinly. Use caution. You can also use a knife to thinly slice, if you prefer.
- Begin to build the salad by adding the arugula to a large plate or bowl. Add the brown rice quinoa blend over the top.
- Add the radishes, carrots and green onions over the top of the brown rice quinoa blend. You can spoon some avocado lime dressing or mix it all together. Serve right away.
Notes
- Great salad as a side for spring and summer dinners.
- You can add protein, like roasted chicken or steak over the top.
- You can add additional toppings like hard boiled eggs, feta or Parmesan cheese, beets, fruit like blueberries or cherries for a little sweetness.
- Place leftover salad into an airtight container and refrigerate for up to 2 days. Same with the salad dressing. If the salad is fully dressed, try to eat it within 1 day.
- You can use just quinoa if you want and skip the brown rice.