DESCRIPTION:
One of my favorite salads for spring and summer. This Arugula Salad is light, easy and refreshing and it’s loaded with high nutrient goodness. I hope you enjoy it as much as I do.
INGREDIENTS:
2 cups cooked quinoa
1-14.5 oz. can salt free garbanzo beans, rinsed & drained
4 cups arugula
1 cup strawberries, sliced
1 cup blueberries
1/2 cup red onion, sliced
1 yellow bell pepper, chopped
3/4 cup cherry tomatoes, sliced in half
1 cup Persian or English cucumbers, chopped
White balsamic vinegar
3 lime, juice & zest
PREPARATION:
1-Cook quinoa using your preferred cooking method.
2-Assemble the salad by putting everything in large bowl and gently tossing everything.
3-Drizzle the salad with white balsamic vinegar and lime juice and zest.
