Packed Flavor Quinoa, Arugula and Roasted Veggie Salad
This healthy salad starts with a base of dark flavorful greens and is topped with cooked veggies, creamy goat cheese and tender quinoa. With the entire flavor packed into these warm veggies, there is no dressing required. Feel free to add a side of grilled or baked chicken breast for added protein.
- 1 cup uncooked quinoa
- 1 1/2 cup chicken broth
- 2 teaspoon olive oil
- 4 garlic cloves, minced
- 2 bunch asparagus, chopped
- 2 small red onion, chopped
- Salt and pepper
- 1/2 cup sun dried tomatoes, chopped
- 8 cups organic, baby arugula
- 4 oz crumbled goat cheese
Place the quinoa and chicken broth in a small pot and bring to a boil over medium heat. Reduce heat to low, then cover and cook for 15 minutes. Remove from heat and fluff.
In a large skillet, place the olive oil over medium heat. Add the garlic and sauté until lightly golden.
Add the asparagus and onion. Sauté for 5 minutes, until the asparagus is bright green and the onions are translucent. Season with salt and pepper.
Add sun dried tomatoes and sauté for 1 minute. Remove from heat.
In a large salad bowl, combine the arugula, quinoa, warm veggies and sprinkle with the goat cheese.
Serve with a side of your choice of lean protein.
Nutritional Analysis: One serving equals: 137 calories, 6g fat, 323mg sodium, 10g carbohydrate, 3g fiber, and 7g protein