This is one of my go-to salad recipes that I love to have for dinner as the weather gets warmer. There is something about spring and summer that makes me want to eat loads of fresh seasonal produce. This salad is filling enough to eat as a meal because the quinoa gives you plant-based protein and the avocado has healthy fat so you stay satiated longer.
Another nice thing about this salad is that it is customizable based on the seasonal produce available and the grains and greens you prefer to eat. If you don’t like quinoa try farro or brown rice. If it is too early for tomatoes substitute asparagus. Also, if you aren’t crazy about arugula use your green of preference. The same goes for any herbs, oils, and kinds of vinegar used to dress the salad. I am creating the basic framework and I encourage you to modify and explore other options.
Arugula, Cherry Tomato, and Sauteed Zucchini Quinoa Salad
Equipment
- small saucepan
- large skillet
- Chef's Knife
- cutting board
Ingredients
- ½ cup dry quinoa
- 2 zucchini cut into quarters
- 1 Tbsp olive oil
- ½ Tbsp Italian seasoning
- 8 handfuls arugula
- 1 cup cherry tomatoes cut into halves
- 2 Tbsp hemp seeds
- 1 avocado
- juice from one lemon
- 4 tsp apple cider vinegar
- salt and pepper to taste
Instructions
- Thoroughly rinse quinoa and combine in a pot with 1 cup of water and once it is boiling, cover with a lid and reduce heat to low.
- Quinoa should be ready in 15 minutes.
- Remove from heat and fluff with a fork.
- In a separate pan, sautee your zucchini and tomatoes in a little olive oil, salt, pepper, and any spices you like. Cook for a few minutes, leaving them to crisp.
- Arrange your arugula in four bowls and top with zuchinni mixture, avocado, and hemp seeds.
- Dress with olive oil, lemon and apple cider vinegar.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.