Total: 25 minutes | Prep: 10 minutes | Cook Time: 15 minutes | Serves: 4 - 6
This delicious salad can be served as a hearty main dish or as a side compliment to any meal or bowl. I love the peppery bite of the arugula mixed with the other subtle flavors. Dinner is served under 30 minutes!
1 cup quinoa
1 1/4 cup vegetable broth
1 can chick peas
2 Tbsp finely chopped tomato
1/4 cup chopped yellow bell pepper
2 Tbsp fresh chopped parsley (or 1/2 tsp dried)
3 cups arugula
4 Tbsp fresh squeezed lemon juice
2 tsp raw honey
2 Tbsp olive oil
salt & pepper to taste
Rinse the quinoa in water until the water runs clear. Using a sauce pan, pour in the broth and rinsed quinoa. Bring to a boil and then reduce heat to simmer. Cover and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
In the large bowl combine the chick peas, chopped tomato, and parsley. Then add in the cooked quinoa. Stir to combine.
In a separate small bowl prepare the dressing by whisking together all of the ingredients. Pour the dressing over the prepared salad and toss to coat.
To serve, arrange arugula in a decorative dish then top with the salad.