Quinoa Arugula Salad With Sun Dried Tomatoes Recipes

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QUINOA & ARUGULA SALAD WITH SUN-DRIED TOMATOES



Quinoa & Arugula Salad with Sun-dried Tomatoes image

This plant-based Quinoa & Arugula salad is full of whole grains, crunchy veggies, and plant-based protein! Great for a healthy entree or hearty side.

Provided by Caitlin Shoemaker

Categories     Salad

Time 15m

Number Of Ingredients 8

½ cup Sundried Tomatoes, sliced*
3 cup Navy or Cannellini Beans, cooked*
⅔ cup dry Quinoa, cooked and cooled
5 oz Arugula
½ cup Fresh Basil, thinly sliced
½ English Cucumber, sliced
1 small Shallot, thinly sliced
2/3 cup Creamy Sundried Tomato Dressing, plus more to taste

Steps:

  • Cook and prep all of your ingredients, if you have not done so already.
  • Add the Sundried Tomato Dressing to the base of a large bowl, then add in the remaining salad ingredients. Gently fold the dressing into the salad until all ingredients are evenly coated.
  • Transfer to serving plates and top with an extra crack of fresh black pepper. Serve immediately.

QUINOA SALAD WITH SUN-DRIED TOMATOES



Quinoa Salad With Sun-Dried Tomatoes image

Everyone who has tried this loves it. I came up with this recipe as an alternative to pasta salad. I buy all the ingredients at Trader Joes. Sometimes I get a real craving for this salad. Its tastey, crunchy and healthy. Yum!

Provided by LizAnn

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) box quinoa
1 (8 1/2 ounce) jar sun-dried tomatoes, julienne sliced packed in oil
10 ounces black olives, sliced
6 ounces fat free feta cheese
4 ounces pine nuts, toasted
2 ounces fresh basil leaves, chopped (may add more)
6 large fresh garlic cloves, chopped

Steps:

  • Thoroughly rinse Quinoa in cold water. Drain well in fine sieve.
  • Dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly.
  • Add 4 cups hot water (or however much package recommends).
  • Bring to boil. Reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting, cook according to package directions).
  • Let cool completely.
  • In large salad bowl, add cooked Quinoa and remaining ingredients. Toss and refrigerate till serving time.

Nutrition Facts : Calories 429.9, Fat 17.9, SaturatedFat 1.7, Sodium 900.3, Carbohydrate 58.6, Fiber 9.6, Sugar 12, Protein 15

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