Quinoa Arugula Salad with Apricot & Avocado

Ingredients

• ¼ cup extra-virgin olive oil
• 1 garlic clove, minced
• juice of 1 medium lemon
• ½ to 1 teaspoon honey or maple syrup, if vegan
• 2 teaspoons cumin
• 1 teaspoon chopped chives
• pinch of red pepper flakes
• ¼ teaspoon sea salt
• freshly ground black pepper
• 1 cup cooked quinoa
• 1 cup chickpeas, drained, rinsed
• a few generous handfuls of arugula
• ¼ cup dried apricots
• 1 small avocado, cubed
• ¼ cup chopped, toasted almonds
• ¼ cup chopped chives
• sea salt and freshly ground black pepper

Method

1. First, whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
2. Then, in a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, and a few generous pinches of salt and pepper. Drizzle in ¾ of the dressing and toss again. Top with the avocado, chopped almonds, chives, and drizzle the remaining dressing. Taste and adjust the seasoning and serve.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.