Quinoa and Arugula Salad With Pickled Beets & Blood Orange Vinaigrette
Food prep-solved! This protein and nutrient-packed lunch always helps keep me full for either lunch or dinner during the week. It is vegetarian but can easily be topped with a grilled chicken for an even more filling and protein-filled lunch.
At the base is red quinoa, topped with white beans and a hefty handful of spicy arugula. Honestly, my bowls for this recipe are almost equal amount beans and quinoa and a good amount of arugula. It's less of a salad and more of a "bowl" if that makes sense. I top with cucumber, pickled beets, goat cheese, and walnuts. Drizzle over the blood orange vinaigrette and you are ready to go. This is absolutely one of my favorite lunches right now!
Feel free to add and omit where you see fit. Also, blood oranges hard to find? Regular navel oranges work just as well here. I may try grapefruit next time myself! Have fun with it and enjoy :)
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Quinoa and Arugula Salad With Pickled Beets & Blood Orange Vinaigrette
Recipe details
- 2 servings
- Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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