Ingredients for Salad:
1/2 cup raw walnuts
1 cup quinoa, cooked and chilled at least one hour*
2 cups seedless watermelon, diced into 1/2-inch pieces
1/4 packed cup fresh mint, sliced into thin ribbons
1/2 cup feta cheese crumbles, plus more to taste
1 8-oz bag baby arugula
Ingredients for Honey Lime Dressing:
2 tbsp lime juice
1 tbsp honey (may sub maple syrup, but note this will change the flavor slightly)
1/3 cup olive oil
1/2 tsp sea salt
Method for Salad:
Preheat the oven to 350 degrees and roast the walnuts on a baking sheet for 10 to 12 minutes, until fragrant and slightly darkened in color. Allow to cool, then chop. Set aside.
Place the chilled quinoa in a large salad bowl and add the watermelon, mint, feta, arugula, and chopped walnuts. Add 1/2 of the dressing and toss to coat; taste and add dressing accordingly. Serve immediately. Salad will keep tightly sealed in the refrigerator for 4 days.
Method for Dressing:
Whisk together the lime juice, honey, olive oil, and salt in a bowl or puree in a blender until smooth. The dressing will keep tightly sealed in the refrigerator up to 5 days. Recipe makes approximately 1/2 cup.
NOTE: If you want to keep the arugula crisp because you plan to have leftovers, leave it out of the toss process. Add a handful of arugula to the base of each serving bowl and top with the quinoa mixture.
*Try Laura Lea’s recipe for Easiest Fluffy Quinoa in The Laura Lea Balanced Cookbook