Lemon Quinoa Salad

Lemon Quinoa Salad


For the Lemon Dressing:

  •  1/4 cup olive oil
  •  2 tablespoons fresh lemon juice
  •  2 tablespoons golden or white balsamic vinegar
  •  1 clove garlic minced
  •  2 teaspoons honey
  •  Pinch of salt and freshly ground black pepper to taste

For the Quinoa Bowl:

  •  2 cups arugula
  •  1/2 cup cooked Quinoa
  •  4 asparagus spears cooked and cut into 1-inch pieces
  •  1/4 cup peas
  •  2 radishes sliced
  •  1/2 avocado sliced
  •  1 hard boiled egg sliced
  •  2 tablespoons chopped Blue Diamond Whole Natural Almonds
  •  Salt and black pepper to taste


  1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, garlic, honey, salt, and pepper. Set aside.
  2. Place the arugula in a salad bowl. Top the arugula with the quinoa, asparagus, peas, radishes, avocado, egg slices, and almonds. Drizzle with dressing and season with salt and pepper, to taste. Serve immediately.

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  • Thomas Cox
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