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QUINOA APRICOT & ARUGULA SALAD
Ingredients
- 1 cup cooked quinoa
- 1 cup chickpeas, drained, rinsed
- a few big handfuls of arugula
- 1 small avocado, cubed
- ¼ cup dried apricots
- ¼ cup chopped, toasted almonds
- ¼ cup chopped chives
- dressing:
- ¼ cup California Olive Ranch Arbequina Extra Virgin Olive Oil
- 1-2 cloves of garlic, minced
- juice of 1 medium lemon
- 1-2 teaspoons honey (vegan sub: a big squeeze of orange)
- 2 teaspoons cumin
- salt & pepper
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