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Arugula Salad with Quinoa Cakes and Green Onion Vinaigrette

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Arugula Salad with Quinoa Cakes

Serves 2 Meal Sized Salad & 4 Side Salads

Fresh, healthy and delicious! If you just don’t feel like making or eating the veggie patties, swap it for grilled salmon or grilled chicken.

Green Onion Vinaigrette Ingredients

4 green onions, cleaned and trimmed

10 fresh basil leaves

½ cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 cup apple cider vinegar

Black pepper to taste

Quinoa Cake Ingredients

¾ cup cooked quinoa

1 clove of garlic, finely minced

Handful of fresh cilantro, finely chopped

1 398ml can chickpeas, drained, rinsed and mashed with potato masher or fork

2 eggs, whisked

Juice of 1 lemon

Zest of 1 lemon

Extra-virgin olive oil for cooking

Salad Ingredients

2 to 3 cups arugula

½ cup cherry tomatoes, halved

½ cup cucumber slices


Start by making the dressing. Using a food processor, place green onions and basil into food processor and blend until smooth. Add the remaining vinaigrette ingredients and process until smooth. Add to bowl and set aside. If you don’t have food processor, you can make the vinaigrette by hand. Finely chopped the green onions and basil and whisk all ingredients together in a bowl.


Next, make the quinoa cakes. In a large mixing bowl, stir together all quinoa cake ingredients until thoroughly mixed. Place the bowl in the refrigerator for 10 minutes. Refrigeration is not necessary, but it will help keep the patties together.


Over medium-high heat, preheat a large skillet with 2 tablespoons of olive oil. Using a 1/4 cup measuring cup, measure out patties into the hot pan and gently flatten to make round patties. Cook each side for 2 to 3 minutes, or until golden brown. Cook patties in batches if necessary, adding more oil as needed.


Prepare salad on individual plates, top with a couple Quinoa Cakes, and drizzle with vinaigrette.

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© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital