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Quinoa, Arugula and Roasted Veggie Salad
![Quinoa, Arugula and Roasted Veggie Salad](/wp-content/uploads/2013/02/Quinoa-Arugula-and-Roasted-Veggie-Salad.jpg)
Here’s what you need…
- 1/2 cup uncooked quinoa
- 3/4 cup chicken broth
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 bunch asparagus, chopped
- 1 small red onion, chopped
- Salt and pepper
- 1/4 cup sun dried tomatoes, chopped
- 4 cups organic, baby arugula
- 2 oz crumbled goat cheese
- Place the quinoa and chicken broth in a small pot and bring to a boil over medium heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and fluff.
- In a large skillet, place the olive oil over medium heat. Add the garlic and sauté until lightly golden. Add the asparagus and onion. Sauté for 5 minutes, until the asparagus is bright green and the onions are translucent. Season with salt and pepper. Add sun dried tomatoes and sauté for 1 minute. Remove from heat.
- In a large salad bowl, combine the arugula, quinoa, warm veggies and sprinkle with the goat cheese.
- Serve with a side of grilled or baked chicken breast, or other lean protein.
Nutritional Analysis: One serving equals: 137 calories, 6g fat, 323mg sodium, 10g carbohydrate, 3g fiber, and 7g protein