Servings: 4 Salads

  • ¾ cups Quinoa
  • 4 whole Radishes, Thinly Sliced
  • ½ whole Medium English Cucumber, Thinly Sliced
  • 1 cup Grated Carrots
  • 5 cups Baby Arugula
  • 1 whole Avocado, Peeled, Pitted Then Sliced Or Chopped
  • 4 Hard Boiled Eggs
  • FOR THE DRESSING:
  • 1 whole Lemon, Juiced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Honey
  • ½ teaspoons Salt
  • 1 pinch Cayenne Pepper (Optional)

Preparation Instructions

  • Cook the quinoa according to the package directions. When done set it aside and allow it to cool to room temperature.
  • Use a mandolin or sharp knife to finely slice the radishes and cucumbers. Grate your carrots if using whole carrots. (You can obviously use store bought grated carrots to save time). Wait to slice your avocados until just before serving, since they brown quickly.
  • In a small bowl, combine all of the ingredients for the dressing and mix well.
  • When it comes to assembling your salad, you have two options, both of which are awesome:
  • First option: Place all of the salad ingredients (including the avocado) in a large bowl and toss with the dressing. This is obviously the easier method.
  • Second option: Toss the arugula with the dressing in a large bowl. Divide the arugula among 4 plates. Top the arugula with ½ cup quinoa. Arrange the cucumbers, carrots, radishes, and avocado around the quinoa. This looks fancier (see photo), but the choice is yours.