Arugula, Chicken, and Quinoa Salad with Creamy Beetroot Dressing
This nutrient-dense salad can be prepped ahead of time.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 8 cups baby arugula
- 2 cups cooked quinoa
- 2 cups cooked chicken
- 3 medium beets cooked and chopped
- 2 green onions sliced
- 1 handful broccoli sprouts
- ¼ cups cooked and chopped beets
- 4 tablespoons raw cashew butter (or tahini)
- 4 tablespoons lemon juice
- 4 tablespoons water
- 1 clove garlic
- ½ teaspoons ground cumin
- ½ teaspoons sea salt
- 4 tablespoons extra virgin olive oil
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