Quinoa and Arugula Salad

Quinoa and Arugula Salad 3

I love salads. I think I eat a salad almost everyday for lunch or dinner. I eat some pretty interesting and creative salads. Some are better than others. This recipe ranks very high on my list of delicious salads. And when I say delicious, I mean eat the whole bowl by myself because it is so addictively good delicious! The peppery bite from the arugula is balanced by the sweet raisins, briny capers, and spicy pecans. The crunch from the snap peas and peppers are balanced by the soft quinoa and arugula, which makes for a very pleasant eating experience.

Arugula or ‘Salad Rocket’ contains many phytochemicals, antioxidants, vitamins, and minerals which benefit health. It is in the Brassicaceae family similar to mustard greens and kale. In addition to salads, I like to use arugula as a pizza topping or an addition to pasta dishes. If you haven’t tried arugula, it’s about time! Embrace greens!

Quinoa and Arugula Salad

Salad

2 cups quinoa, cooked
4 cups arugula
1 cup Spicy Pecans (see recipe below)
1 cup snap peas, sliced in half on a diagonal* (see note)
1 cup red pepper, diced
1 cup cherry tomatoes, cut in half
1/3 cup raisins
2 tbsp capers
sea salt, to taste
freshly ground black pepper, to taste
1/2 lemon, juiced

*For the snap peas, blanch for 20 seconds and then put them into an ice bath to stop the cooking process. This will make them nice and green, but they will still be crunchy.

Spicy Pecans

1 cup raw pecans
1 tbsp sweetener such as agave
1/8 tsp cayenne pepper, or to taste
pinch, sea salt

Mix together the sugar, cayenne and salt. Toss with the nuts and roast in a 350°F(175°C) oven 7 to 10 minutes.

Vinaigrette

3 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
1 small clove of garlic, minced
1 tsp sweetener
sea salt, to taste
freshly ground black pepper, to taste

To prepare the vinaigrette, add all the ingredients to a mixing bowl and whisk to combine.

Assemble the Salad: place all of ingredients, except the lemon juice, into a bowl and toss lightly to combine.
Once combined, add the lemon juice, toss briefly and serve immediately.

(Recipe Source: Rouxbe)

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