Arugula Salad with Quinoa, Apricot & Avocado

Ingredients

• ¼ cup extra-virgin olive oil
• 1 garlic clove, minced
• juice of 1 medium lemon
• ½ to 1 teaspoon honey or maple syrup, if vegan
• 2 teaspoons cumin
• 1 teaspoon chopped chives
• pinch of red pepper flakes
• ¼ teaspoon sea salt
• freshly ground black pepper
• 1 cup cooked quinoa
• 1 cup chickpeas, drained, rinsed
• a few big handfuls of arugula
• ¼ cup dried apricots
• 1 small avocado, cubed
• ¼ cup chopped, toasted almonds
• ¼ cup chopped chives
• sea salt and freshly ground black pepper

Instructions

1. Whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
2. In a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, and a few generous pinches of salt and pepper. Drizzle in ¾ of the dressing and toss again. Top with the avocado, chopped almonds, chives, and drizzle the remaining dressing. Season to taste and serve.