Quinoa and Arugula Salad with Citrus Champagne Vinaigrette
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Quinoa and Arugula Salad with Citrus Champagne VinaigretteServe 4-6
Salad ingredients:
2 cups cooked quinoa
6 cups arugula
2 cups ripe canteloupe or honeydew, cut in julienne
Note: use a ripe melon by choosing a white and creamy color skin (avoid the greenish one)
1 cup cooked garbanzo or chickpea beans
1 cup Hickory Smoked Tofurky deli slices or tempeh bacon or smart bacon
1 to 1.5 cup thinly sliced red onions
Note: I prefer to mascerate the red onions in the vinaigrette so they are not too strong or oniony
1/2 block of Soy Feta, crumbled, optional
Salad ingredients:
2 cups cooked quinoa
6 cups arugula
2 cups ripe canteloupe or honeydew, cut in julienne
Note: use a ripe melon by choosing a white and creamy color skin (avoid the greenish one)
1 cup cooked garbanzo or chickpea beans
1 cup Hickory Smoked Tofurky deli slices or tempeh bacon or smart bacon
1 to 1.5 cup thinly sliced red onions
Note: I prefer to mascerate the red onions in the vinaigrette so they are not too strong or oniony
1/2 block of Soy Feta, crumbled, optional
- Combine the ingredients above, except red onions (see below).
- Add vinaigrette (recipe below) and crumbled soy feta. Add more ground black pepper to taste.
Citrus Champagne Vinaigrette ingredients:
3 Tbsp. oil (can be roasted walnut oil, olive oil, canola oil, or grapeseed oil)
3-5 Tbsp. Champagne vinegar (I used Orange Muscat Champagne Vinegar)
1/4 cup fresh orange juice (without seeds and pulps)
1/4 cup fesh lime juice (without seeds and pulps)
1-2 tsp. agave nectar (depending how sweet is the orange juice)
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
- To make the vinaigrette, whisk oil and vinegar together in a small bowl until it is emulsified and creamy. Vinaigrette usually has the same amount of oil and vinegar but I added more vinegar in my dressing for a low fat version. I also added more fruit juices.
- Add fruit juices and continue whisking. Taste and add agave nectar. If the orange juice is pretty sweet, I only add 1 tsp.
- Add salt and ground black pepper. Combine and whisk some more. This dressing is supposed to be tangy, sweet, and salty.
- I like to soak the thinly slice red onions in this dressing so they are mascerated and becomes soft before I add them to the salad (about 30 minutes). This way the onions are not too strong. If you like strong onions flavor, you can skip this step.
Nutrition Facts (without the soy feta)
Serving Size
1 serving (245.1 g)
Amount Per Serving Calories 214
Total Fat 9.1g, Saturated Fat 0.8g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 255mg,Total Carbohydrates 28.8g
Dietary Fiber 3.7g, Sugars 8.9g, Protein 6.1g
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