The Stove
Arugula Quinoa Salad
This arugula quinoa salad method is easy to make and bursts with delicious tangy flavors from olives and hearts of palm.
Ingredients · Servings 6
- 3 cups cooked quinoa (from 1 cup of uncooked) (Any type of quinoa works, tricolor, red, or white!)
- 1.5 cups vegan black beans (or a 15oz can, drained)
- 1/2 red onion, diced
- 1.5 cups of grated carrots (about 2 carrots)
- 1/2 cup pitted green olives, minced
- 1 14oz can of hearts of palm (sliced)
- 3-5 oz Arugula* (see make ahead note below)
- 1 tsp of Brazilian sofrito (or 1 clove of garlic, minced)
- 3 Tbsp of extra virgin olive oil
- 2 Tbsp of red wine vinegar
- 1/2 tsp of dried oregano
- a pinch of cumin (about 1/8 of a tsp)
- 1 Tbsp fresh parsley, roughly chopped
- salt and black pepper to taste
Method · 20 min
- Combine the garlic, the olive oil, the vinegar, the parsley, spices and salt and pepper in a mason jar. Cover and shake vigorously for about 30 seconds. Set aside.
- Measure the quinoa (even better if it's still warm!), the black beans, the diced red onion, the shaved carrots, and the minced olives in a large bowl. Stir to combine.
- Add in the dressing, and the hearts of palm. Toss gently to combine.
- Finally toss in the arugula and serve immediately! *See make ahead/meal prep note in the notes section below.
It's a filling salad that's great to make-ahead for the week, and is also perfect as a side dish at a get-together. This vibrant salad comes together in less than 30 minutes!
Cover and shake vigorously for about 30 seconds. Measure the quinoa (even better if it's still warm!), the black beans, the diced red onion, the shaved carrots, and the minced olives in a large bowl. Finally toss in the arugula and serve immediately! *See make ahead/meal prep note in the notes section below.