6tablespoonspesto(I used homemade radish top pesto but storebought works too)
3tablespoonswhite wine vinegar
Put the quinoa and broth in a small saucepan over medium heat. When it comes to a simmer, lower the heat, cover, and finish cooking the quinoa. It will take about 15 minutes and all of the broth will be absorbed.
Finely chop the arugula using a salad chopper. Chop the roasted red pepper finely as well.
Stir the pesto and white wine vinegar together to make the pesto vinaigrette.
If your shelled sunflower seeds are not toasted, you can toast them in a dry skillet for a few minutes over medium heat. Keep them moving in the skillet and don't let them burn!
When the quinoa is finished cooking, divide all ingredients except the pesto vinaigrette between four salad bowls or meal prep containers. (Watch the assembly process in the video below!) Drizzle on the pesto vinaigrette and serve.
If you are using this salad recipe as a meal prep, I recommend waiting to chop the arugula until you are ready to have the meal. (I didn't do this, but it will help to keep your salads from getting soggy.) The pesto vinaigrette should be kept separate until serving time. I used separate dressing cups.
This is a level 3 recipe (weight maintenance and active lifestyles). If you've been here a while, you likely know that all my recipes with dried fruit get the bump to level 3. Dried fruits have been concentrated to provide a large amount of energy in a small volume.If you have a fat loss goal, there are lots of ways to increase the volume and protein of this dish while decreasing the calories. Here are some things I might do:
Swap the dried cranberries for one cup of fresh sliced strawberries.
Use a no- or low-oil salad dressing rather than the pesto vinaigrette.
Substitute one pound of grilled chicken breast for the black beans and corn.
Add more arugula to each salad.
Nutrition information is for one serving of the recipe.