It's still raining. Yeah, we are on week two of dreary weather and this gal is overrr it. The backyard is muddy, I have to force myself to be productive, and the only thing that sounds good is a nap and foods that I shouldn't be eating. So in an effort to brighten up this Tuesday I made a colorful and healthy salad that will hopefully turn my rainy day blues around and will keep me full of energy all week long! My apricot, arugula, and quinoa salad with a cumin vinaigrette is just the salad to do the trick! It's gorgeous, full of flavor, and so good for you too!
Quinoa has been around for a while now, and if you aren't using it yet, today is the day to start. It's packed with protein, minerals, and vitamins and is definitely a grain that should be added into your diet! Perfect as a side, or mixed into a salad, I love it just about any way I can get it!
My favorite way to ensure I have healthy lunches is to make extra of a salad just like this one at the beginning of the week so that I have a healthy lunch available all week long! That way I have no excuse not to eat something good for me, and I always feel so much better when I make smart food choices!
This salad is the perfect balance of textures and flavors with the crunchy almonds, chewy apricot bits, fluffy quinoa, peppery arugula, and cumin vinaigrette! I love it as a light lunch, but this salad would be delicious with a piece of fish served for dinner as well! It's got that whole sweet and salty thing going on and will keep you full and satisfied for any busy day!
This salad is a must try guys!
- 1 Cup Dry Quinoa (follow the instructions on your package or a super easy way to cook your quinoa is to use a rice cooker and add equal parts quinoa and chicken stock and it comes out fluffy and perfect every time.)
- 1/3 Cup of Chopped Dried Apricots
- 1/4 Cup Slivered Almonds
- 1 Cup of Arugula
- Juice from 1/2 Orange (about 1/4 Cup)
- 1 Shallot diced small
- 1 Tsp. Cumin
- 1 Tsp. Honey
- Salt and Pepper to taste
- 1 Tbsp. Extra Virgin Olive Oil
- Mix together your orange juice, shallot, cumin, honey, olive oil, and salt and pepper in the bottom of a large bowl. Mix well and let vinaigrette come together.
- Cook your quinoa and let cool.
- Add all the dry ingredients in the same bowl as the one that the dressing is sitting in and combine well until salad is coated well. Taste, and add more salt and pepper if needed.
- Serve immediately and store leftovers in the fridge in an airtight container. Can be eaten at room temperature or chilled.
I hope wherever you are that the sunshine has been to visit you recently, but if not make this salad and bring your own sunshine to the table!