Arugula Quinoa Salad
I feel like it’s easy to fall into a salad rut and make the same boring salad every day. Here is your solution! This Arugula and Quinoa salad with shrimp tastes like restaurant quality, and feels perfectly light and refreshing for spring.
Servings Prep Time
4 15minutes
Cook Time
20-25minutes
Servings Prep Time
4 15minutes
Cook Time
20-25minutes
Ingredients
Salad
  • 1/2cup cooked quinoa
  • 1bag organic arugula(I buy Trader Joes)
  • 1can organic chickpeasbaked in garlic
  • 1/3cup golden raisins
  • 1/3cup sliced almonds
  • 1/2 avocado
  • 8 Sauteed or grilled baby shrimpsautéed in lemon pepper and olive oil
Dressing
  • 1/2cup extra virgin olive oil
  • 1/4cup white balsamic vinegar
  • 1tbsp raw honey
  • 1/2teaspoon Himalayan pink salt or sea salt
  • 1/4tsp fresh cracked black pepper
  • 1//8tsp garlic powder
  • squeeze of lemon (cut lemon wedge about 1/3 of full lemon)
Instructions
  1. Simultaneously cook 1/2 cup quinoa (or more to store for later) on stove top while rinsing and draining chickpeas
  2. Lay chickpeas on oven sheet and foil, spray with olive oil spray and sprinkle garlic on top. Set oven to 375 and bake for 20 minutes
  3. If frozen, let shrimp sit out and thaw (or, pro tip: leave in fridge over night). Make sure all extra water has been drained. Then place on stove top pan with 1 tsp olive oil and lemon pepper. Flip to make sure each side is grilled evenly
  4. Batch the entire salad by mixing all other ingredients in a large bowl. Once cooled, add quinoa.
  5. Make the salad dressing and store in a mason jar. For the citrus component, cut 1/3 lemon wedge and simply squeeze into the mason jar. Store this in the fridge and separate for each of the four salads.
  6. When prepping each individual salad, pack with an avocado (or 1/2 avocado if it’s already split) and top with 2 shrimp.
  7. Slice up half an avocado and add more lemon pepper or fresh cracked pepper on top, if desired. Enjoy!