I hope you had a wonderful Valentine's Day!
Ours was super low key this year, as Bryce was traveling all day yesterday. We usually cook a fancy meal together, but instead opted for fancy takeout.
Today I'm excited to be sharing a recipe for my all time favorite salad: Arugula & Quinoa Salad with Lemon Vinaigrette. Whenever I ask about content y'all want on the blog, the #1 answer is recipes, so I hope you're excited, too!
This recipe originally came from a website called A Nutritionist Eats, which no longer is online.
It is light, healthy and delicious and also is great leftover (a true feat for salad). It is my go to when entertaining. In fact, I probably make it about 90% of the time when entertaining, so much so that my friends will expect it.
For the Salad
1 cup cooked quinoa (I usually measure 1/4 to 1/3 cup uncooked)
6-8 cups arugula (at least one container of arugula, sometimes a little more if for a crowd)
1/2 cup almonds, toasted and chopped (almonds are best, but pecans are tasty, too!)
For the Vinaigrette
1 tbsp lemon zest (about 1 lemon - I zest and then squeeze for juice below)
2 tbsp lemon juice (about 1 lemon)
3 tbsp olive oil
1 tbsp honey
3 tbs minced shallots (about 1 shallot)
salt & pepper (I always prefer kosher salt on my salads)
1. Prepare quinoa as directed and let cool.
2. Whisk together all vinaigrette ingredients.
3. Toss quinoa, arugula, and dressing until combined.
4. Top with almonds (you can toss with the almonds, but I find for entertaining, pouring on top last makes for a prettier presentation).
5. Voila, easy peasy! Enjoy!
Do you have a favorite salad recipe?
What are your go-tos when entertaining or feeding a crowd?
Have a great weekend!