Arugula, Cherry Tomato, and Sautéed Zucchini Quinoa Salad

This is one of my go-to salad recipes that I love to have for dinner as the weather gets warmer. There is something about spring and summer that makes me want to eat loads of fresh seasonal produce. This salad is filling enough to eat as a meal because the quinoa gives you plant-based protein and the avocado has healthy fat so you stay satiated longer.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Thoroughly rinse quinoa and combine in a pot with 1 cup of water and once it is boiling, cover with a lid and reduce heat to low.

Step 2

Quinoa should be ready in 15 minutes.

Step 3

Remove from heat and fluff with a fork.

Step 4

In a separate pan, sautee your zucchini in a little olive oil, salt, pepper, and any spices you like. Cook for a few minutes, leaving them crisp.

Step 5

Divide the arugula among four bowls and top with zucchini mixture, avocado, and hemp seeds.

Step 6

Dress with olive oil, lemon, and apple cider vinegar.

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