Arugula, Cherry Tomato, and Sauteed Zucchini Quinoa Salad
This salad is loaded with healthy ingredients and is substantial enough to eat as a meal. The addition of herbs and lemon adds great flavor. The quinoa and avocado give you a dose of plant-based protein and healthy fats to keep you full longer.
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.
Tried this recipe?Let us know how it was!