Light, Yet Filling Quinoa and Arugula Salad
Quick & Easy, Summer, Fall
I love salads, but sometimes I don't want to bother will all of the chopping. Basically, I'm lazy. So I love finding a quick and easy combination.
Ingredients
I pkg Organic arugula
1 cup cooked and cooled Quinoa
1/2 lb Roasted organic asparagus spears, or organic green beans, or quick stir-fried organic zucchini, cooled (see my post here on roasting vegetables)
1/4 cup sun-dried tomatoes, sliced
2 TBP cup toasted pine nuts
2 oz organic feta cheese, crumbled
Drew's Lemon Godess dressing, to taste
1 cup cooked and cooled Quinoa
1/2 lb Roasted organic asparagus spears, or organic green beans, or quick stir-fried organic zucchini, cooled (see my post here on roasting vegetables)
1/4 cup sun-dried tomatoes, sliced
2 TBP cup toasted pine nuts
2 oz organic feta cheese, crumbled
Drew's Lemon Godess dressing, to taste
Directions
And since this we are in the middle of a summer heat-wave that will not end (Mother Nature apparently didn't get the memo that it is fall!) this salad is perfect for either lunch or dinner because you don't need to slave away in the kitchen!
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