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Recipe by Michal Frischman

Arugula Quinoa Salad

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Arugula Quinoa Salad
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

This salad is very much a kitchen-sink salad — whatever I have on hand or am in the mood of goes in. I especially like to use corn from corn on the cob that I’ve grilled (or broiled, if it’s not grilling season) for an extra punch of sweetness and char.

Ingredients

Arugula Quinoa Salad

  • 1 teaspoon salt

  • 1/4 cup candied walnuts or pecans, roughly chopped

  • 1 avocado, cubed

  • 1/2 cup cooked corn (from the can or cut off the cob), optional

Directions

Prepare the Arugula Quinoa Salad

1.

Cook quinoa according to package instructions.

2.

Place the diced shallots on the bottom of a container, then put the hot quinoa on top, letting it cook the shallot slightly.

3.

Add remaining ingredients and mix well.

Credits

Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger and Michal Frischman

Recipe tags

arugula avocados candied pecans Michal Frischman Michal Frishman nuts protein quinoa quinoa salad Shabbos
Arugula Quinoa Salad

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