Quinoa, Arugula, Mint Salad with Dates

Quinoa, Arugula, Mint Salad with Dates

www.californiaoliveranch.com

View full recipe on www.californiaoliveranch.com

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Cooking tools:

  • Pot
  • Stove
  • Fork
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Serving bowl

Ingredients

  • 4 cups fresh arugula
  • 2 cups cooked quinoa, cooled
  • 1 cup loosely packed mint leaves
  • 8 large medjool dates sliced into 1/4 inch bites
  • 1/2 cup sliced sugar plum or cherry tomatoes
  • 1 medium, ripe avocado
  • 1/2 a large cucumber sliced and quartered
  • 5 tablespoons California Olive Ranch Balsamic Vinaigrette
  • Handful sprouted pumpkin seeds

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