Arugula Quinoa Salad

Because of our love and attachment to Harlow, Jacob and I have been dining in much more than dining out lately. After work on Friday, we don’t want to leave the house, but we still want to feel relieved from all the stress of creating our own meal with the limited groceries leftover in the fridge. Take-out, but healthy Takeout has been our friend, and there’s something so specific about restaurant-quality salads that makes them often taste better than your own. It’s frustrating, however, because we don’t always know what additives and oils could be mixed into the seemingly healthy bowl or plate. Well, after taking out food at a local, GF favorite, The Little Beet Table, I was determined to create my own version of one of their salads. I drew inspiration from the lightness of the ingredients; it feels perfect for spring! While I love my usual kale and roasted veggie combos, this Arugula and Quinoa salad is a perfect dish to mix things up from your usual tupperware combo, and it’s easily my new go-to salad to create during my Sunday meal prep. Feel free to top with any protein of choice, or none at all, since the chickpeas already provide plenty. Hope you enjoy! xo

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Arugula Quinoa Salad

I feel like it's easy to fall into a salad rut and make the same boring salad every day. Here is your solution! This Arugula and Quinoa salad with shrimp tastes like restaurant quality, and feels perfectly light and refreshing for spring.

Prep Time

15 minutes

Cook Time

20-25 minutes

Servings

Ingredients

Salad

• 1/2 cup cooked quinoa
• 1 bag organic arugula (I buy Trader Joes)
• 1 can organic chickpeas baked in garlic
• 1/3 cup golden raisins
• 1/3 cup sliced almonds
• 1/2 avocado
• 8 Sauteed or grilled baby shrimp sautéed in lemon pepper and olive oil

Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 1 tbsp raw honey
• 1/2 teaspoon Himalayan pink salt or sea salt
• 1/4 tsp fresh cracked black pepper
• 1//8 tsp garlic powder
• squeeze of lemon (cut lemon wedge about 1/3 of full lemon)

Prep Time 15 minutes Cook Time 20-25 minutes Servings Ingredients Salad 1/2 cup cooked quinoa 1 bag organic arugula (I buy Trader Joes) 1 can organic chickpeas baked in garlic 1/3 cup golden raisins 1/3 cup sliced almonds 1/2 avocado 8 Sauteed or grilled baby shrimp sautéed in lemon pepper and olive oil Dressing 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1 tbsp raw honey 1/2 teaspoon Himalayan pink salt or sea salt 1/4 tsp fresh cracked black pepper 1//8 tsp garlic powder squeeze of lemon (cut lemon wedge about 1/3 of full lemon)

Instructions

1. Simultaneously cook 1/2 cup quinoa (or more to store for later) on stove top while rinsing and draining chickpeas
2. Lay chickpeas on oven sheet and foil, spray with olive oil spray and sprinkle garlic on top. Set oven to 375 and bake for 20 minutes
3. If frozen, let shrimp sit out and thaw (or, pro tip: leave in fridge over night). Make sure all extra water has been drained. Then place on stove top pan with 1 tsp olive oil and lemon pepper. Flip to make sure each side is grilled evenly
4. Batch the entire salad by mixing all other ingredients in a large bowl. Once cooled, add quinoa.
5. Make the salad dressing and store in a mason jar. For the citrus component, cut 1/3 lemon wedge and simply squeeze into the mason jar. Store this in the fridge and separate for each of the four salads.
6. When prepping each individual salad, pack with an avocado (or 1/2 avocado if it's already split) and top with 2 shrimp.
7. Slice up half an avocado and add more lemon pepper or fresh cracked pepper on top, if desired. Enjoy!

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