Ingredients
For the Salad
- 6-8 Small Yukon Gold Potatoes Cubed
- 2 Cups Quinoa Cooked
- 6 Cups Arugula
- 1 Avocado Sliced
For the Dressing
- 1 Tsp Dijon Mustard
- 1 Clove garlic Grated
- 1/4 Cup Lemon Juice
- 3/4 Cup olive oil
- 1 Pinch Salt
- 1/2 Tsp Black Pepper
Instructions
- Start by making the dressing by adding all the dressing ingredients to a jar and shaking vigorously until everything is incorporated.
- Preheat the oven to 425. Place the cubed potatoes into a bowl and poor 1/3 of the dressing on top. Toss to combine. Spread the potatoes onto a baking sheet and roast until tender for 20-25 minutes, flipping them halfway through.
- Portion out the arugula into 4 separate bowls. Top with quinoa, potatoes, and avocado then drizzle desired amount of dressing on top. Optionally, you can store the prepped ingredients in separate containers and serve as lunch or dinner throughout the week.
