Frozen Bananas

Name: Arugula Quinoa Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Open Nature Shelled Walnuts; Alouette Cheese Crumbles, Feta; SIGNATURE SELECTS Black Beans, Seasoned; Chosen Foods 100% Pure Avocado Oil; O Organics Quinoa, Organic, Tri-Color; BrightFresh Micro Arugula; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; El Guapo Garlic Powder; GREY POUPON Dijon Mustard; O Organics Maple Syrup, Organic, 100% Pure; Valencia Orange; Asturi Bruschettini, Classico Virgin Olive Oil; Artisana Raw Tahini Seasame Seed Butter

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Arugula Quinoa Salad

Serves 420 mins prep10 mins cook

Arugula Quinoa Salad with Orange Tahini Dressing is restaurant quality salad! It's filled with arugula, crispy quinoa, navy beans, feta cheese and walnuts.

0 servings

What you need

walnut

feta

black beans

avocado oil

quinoa

cup arugula

pepper

salt

garlic powder

dijon mustard

maple syrup

orange

Asturi Bruschettini, Classico Virgin Olive Oil

extra-virgin olive oil

cashew butter

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Instructions

First, make the crispy quinoa. Preheat your oven to 380 degrees F. Add the quinoa to a sheet pan lined with parchment paper. Drizzle oil over the top and add garlic powder, salt and pepper. Toss until the quinoa is evenly coated. Spread the quinoa in one even layer.
Bake the quinoa for 18-20 minutes. Keep an eye on it. Toss the quinoa around when it starts to turn golden to keep it from burning. Keep it in a single layer.
As the quinoa is baking, make the Orange Tahini Dressing. Place all of the ingredients into a small jar. Put the lid on and shake until combined. Alternatively, use a fork and whisk the dressing very well.
Once the quinoa is nice and crispy, remove it from the oven and allow it to cool.
Add the arugula to a salad bowl along with the navy beans, feta cheese, walnuts and cooled crispy quinoa.
Pour desired amount of the dressing over the salad, toss and enjoy!

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