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Quinoa & Arugula Salad with Mustard-Date Dressing
Quinoa & Arugula Salad with Mustard-Date Dressing

Indulge in a guilt-free delight with a salad that features nutty quinoa, peppery arugula, and a zesty mustard-and-date dressing. Fresh oranges and pomegranate arils add to the many textures and flavors, thus creating a satisfying dish that’s both nourishing and delicious.

Serves 10.

Salad Ingredients:

6 Medjool dates

7 tablespoons (100g)
Dijon mustard

2 tablespoons water

2⅔ cup (500g) cooked quinoa

1½ cups (220g) cooked chickpeas

9 ounces (250g) arugula

1 cup (130g) dried apricots

½ cup (60g) sliced almonds, toasted

1 tablespoon parsley, finely chopped

2 tablespoons (30g) scallions, chopped

2 teaspoons Galaxy Dust

⅔ cup (100g) pomegranate arils

3 oranges, cut in segments

1. First, prepare the dressing. Blitz the mustard and dates
in a blender, adding water if the dressing is too thick.

2. In a large bowl, toss together quinoa, chickpeas, arugula, dried apricots, parsley, and scallion. Add the mustard-date dressing and toss well.

3. Place in salad bowl and sprinkle with Galaxy Dust.

4. Top with sliced almonds and garnish with pomegranate seeds and orange segments.

Windstar Culinary Team
Windstar Culinary Team
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