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Arugula Quinoa Salad with Roasted Garlic Dressing

Wendy Polisi
  • 45 minutes
  • Serves 6

INGREDIENTS

5 oz

Baby arugula

8 oz

Chicken or tempeh, cooked

1

head Garlic

1 tbsp

Dijon mustard

1

Garlic dressing, Roasted

1 tbsp

Maple syrup or honey

1 1/2 cups

Quinoa, cooked

1/4 tsp

Pepper, fresh ground

1/2 tsp

Sea salt

1 tsp

Olive oil

1/3 cup

Olive oil, extra virgin

1/3 cup

Red wine vinegar

1/4 cup

Walnuts, toasted and chopped

2 oz

Goat cheese

2

Oranges (peeled and cut into sections)