Ingredients
½cupquinoa
1tbspgarlic cloves
2tspolive oil
4cuparugula
2cupradishes
3carrots
¼tspbulb fennel
3tbspsunflower seeds
3tbspcrumbled feta
¼cupolive oil
1cuplemon juice
1tspdijon mustard
½tsphoney
1tspsea salt
1tspblack pepper
1largeavocadodiced
1tbsplime juice
3tbspfresh herbs
½tspground coriander
⅛tspsea salt
Preparation
In a saucepan, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer.
Cook for 15 minutes, remove the pot from heat, and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.
Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.
In a small bowl, whisk together the olive oil, lemon zest, mustard, and honey until emulsified. Season with sea salt and black pepper, to taste.
In a small bowl, combine the chunks of avocado, lemon or lime juice, chopped fresh herbs, coriander and sea salt. Mash with a fork until the mixture is blended and no longer chunky.
Divide the arugula and quinoa between two large salad bowls. Drizzle lightly with vinaigrette and toss to coat. Divide the radishes, carrots, and fennel between the two bowls.
Top with a sprinkling of sunflower seeds and feta cheese. Add a big dollop of herbed avocado. Serve!
