Serves 2
Ingredients:
1 package Arugula, washed and dried
1 cup Quinoa, cooked
1 cup Blueberries
1/3 cup Feta Cheese, crumbled
1/3 cup Walnuts, toasted, and roughly chopped
For Lemon-Mustard Dressing
1/3 cup Olive Oil
1 tablespoon fresh Lemon Juice
2 teaspoons Dijon Mustard
½ teaspoon Kosher Salt
½ teaspoon Agave
Directions:
In a small bowl, whisk together lemon juice, mustard, salt, and agave. While continuing to whisk, slowly pour in the olive oil until the dressing is thoroughly combined.
Toss together all ingredients for the salad and dress with the lemon-mustard dressing. Enjoy!
Photographed by Alli Shepherd.
