Arugula Beet Ricotta Salad

So simple, fast, and healthy! You can whip this salad up as a quick lunch or even as a dinner salad for guests (just make a bigger batch). Everything can be bought in a package-a great time saver for those busy days (I think you can buy pre cooked quinoa at Fresh Market and Trader Joes). I have kept the ingredients simple, but you could easily add other ingredients such as chick peas, olives, and walnuts. Please note that this salad only works if you can procure Kite Hill ricotta cheese-I have only found it at Sprouts and Whole Foods.

Serves 1

Ingredients:

• 1 heaping cup arugula or 1 big handful

• 1 tbsp Kite Hill ricotta cheese

• 1/4 cup cold, pre-cooked quinoa

• 1 pre-cooked beet, sliced

• 1 tbsp or more fresh squeezed lemon

• 1-2 sprays of good olive oil (I keep good olive oil in a spray bottle)

• Salt and fresh ground pepper to taste

• Optional: 1/4 cup chick peas, 2 green olives + 2 Kalamata olives cut into 4, and a few chopped pistachios or walnuts

Instructions:

1. Place a big handful of arugula in a salad bowl or plate.

2. Top with quinoa, sliced beet, and chickpeas (if using).

3. Crumble the ricotta cheese on top (do your best as it's pretty smooth).

4. Sprinkle with lemon juice and spray with olive oil (or drizzle tsp of olive oil on top).

5. Toss gently to combine.

6. Sprinkle with salt and fresh ground pepper.

7. Top with olives and nuts if using.