Lunch Made Simple: 20-Minute Arugula Quinoa Salad with Feta & Fig Balsamic
Yesterday, I went to Trader Joe’s to scoop up some healthy goodies to get me through the 39th week of pregnancy, and to shamelessly try to walk baby girl out. While I’m still very much pregnant today, at least I got a delicious meal out of it!
You’ll love this easy Arugula Quinoa Salad packed with colorful veggies, omega-rich walnuts, tangy feta and a delicious fig balsamic. The best part? Lunch is taken care of for the entire week, or you could serve as a side with dinner alongside protein of your choice.
Arugula Quinoa Salad with Feta & Fig Balsamic
- 1 box organic arugula
- 1 c. quinoa (yields about 3 c. cooked)
- 3 carrots, shredded
- 1 package of cooked & peeled beets, chopped
- 1 c. chopped walnuts
- 1/2 c. feta
- Avocado, sliced
- Olive oil
- Balsamic Vinaigrette (I used a delicious Fig Balsamic Glaze)
Cook quinoa according to directions, and allow to cool. Once cooled, combine with veggies, walnuts and feta. Toss with olive oil and balsamic to taste!
