Berry & Arugula Quinoa Salad

Name: Berry & Arugula Quinoa Salad
Cuisine: American
Ingredients: 3 handfuls of arugula; 1 cooked beet (save a few tsp of the beet water for extra pink color); 1 1/2 cup cooked quinoa; 1/2 avocado; 1/4 cup pistachios; 1/2 cup raspberries; 1/2 strawberries, chopped; 1/3 cup raspberries; 1 1/2 tbsp cashew butter; 1/2 lemon juiced; 1 tsp stoneground mustard; 1 tsp coconut aminos; 1 tbsp water; 1/4 tsp sea salt

4 steps

This is a delicious and fresh salad! Highlighting berries and beet dyed quinoa with arugula, avocado and pistachios with an oil free creamy raspberry dressing!

Updated at: Thu, 17 Aug 2023 08:00:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories407.1 kcal (20%)

Total Fat19.9 g (28%)

Carbs48.9 g (19%)

Sugars8.5 g (9%)

Protein12.8 g (26%)

Sodium405.4 mg (20%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 handfulsarugula

1beet

cooked, save a few tsp of the beet water for extra pink color

1 ½ cupquinoa

0.5avocado

0.5strawberries

Creamy Raspberry Dressing:

⅓ cupraspberries

1 ½ Tbspcashew butter

0.5lemon juiced

1 tspstoneground mustard

1 tspcoconut aminos

1 Tbspwater

¼ tspsea salt

Instructions

Step 1

To a large salad bowl, add cooked quinoa and dice 1 cooked red beet and mix together. If you have remaining beet water from boiling or the can, add to increase pink color and a touch of lemon juice will make it hot pink.

Step 2

Add in arugula, avocado, pistachios and berries.

Step 3

Make your dressing by adding all ingredients into a personal sized blender and blend until smooth.

Step 4

Pour dressing over the salad and mix well to combine. Enjoy!