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Sun dried Tomato, Arugula, & Quinoa Salad

Sun dried Tomato, Arugula, & Quinoa Salad

My favorite recipes are those that are inspired by whats left in your fridge at the end of the week. I have always been one to gravitate towards mediterranean foods & flavors so its no surprise that at the end of the week I would have these remaining. This “end of the week dish” turned into a weekly favorite for me and I love every bit of it.

Quinoa is the perfect ingredient to make in bulk in the beginning of the week to use on salads or the base of any dish. Quinoa is high in plant based protein and contains all nine essential amino acids which makes it the perfect plant based alternative to a hearty meal. 

What you’ll need: (four servings multiply for more)

1 cup quinoa

1 handful arugula microgreens

6 sun dried tomato pieces chopped

6-8 olives halved

2 tbsp chia seeds

2 1/2 tbsp olive oil

juice of one lemon

handful of broccoli florets

1 tsp red pepper flakes

To make:

Heat oven to 350 degrees and roast broccoli tossed in 1 tbsp olive oil for 15 minutes.

In the meantime prepare quinoa over the stove according to packaging.

Allow quinoa to cool then toss with remaining ingredients.

Pink salt & pepper to taste.

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