Fall Quinoa + Arugula Salad

I visited the Grant Park Farmer's Market here in Atlanta for the first time this past weekend. It was fabulous! I've been making an effort to try new grains and greens, and arugula was at almost every stand. I picked some up a few weeks ago and was pleasantly surprised at how much I enjoyed its peppery taste. That's why this quinoa + arugula salad is quickly becoming one of my favorite dishes this season!

If you've been following my posts you know I'm always on a hunt for quick, tasty, healthy meals for my family. This salad meets all three criteria! It includes all of the major food groups and offers a complex, well-rounded flavor.

Green vegetables are the foods most commonly missing from modern diets and dark leafy greens like arugula are essential to establishing a healthy body and immune system.  Quinoa is a whole grain and a complete protein. It’s also high in B vitamins, iron, zinc, potassium, calcium and vitamin E. The flax oil, which is high in Omega 3 gives this dish a rich nutty flavor, and the sauerkraut (trust me you’ll love it, see below for my brand recommendation) has naturally occurring probiotics for good gut health. In addition to its high nutritional profile, this salad is also hearty and delicious! 

Here's another version of this salad using red quinoa. I varied some of the ingredients and had it with some veggie gyoza for lunch this week. I enjoy the traditional quinoa and red quinoa alike, but may be partial to red right now. The flavor and texture of the two are almost identical but the rich color of the red quinoa reminds me of fall!

Quinoa + Arugula Salad

Ingredients:

  • 2 cups {organic} quinoa, cooked
  • 1/2 cup {organic} arugula, chopped
  • 1/4 cup sundried tomatoes marinated in olive oil, diced
  • 1/4 cup cilantro, chopped and loosely packed
  • 1/4 cup Horseradish Leek Kraut {Farmhouse Culture brand available at Whole Foods}, diced
  • 2 scallions, chopped
  • 1 large clove (or 2 small cloves) fresh garlic, minced
  • 1 tbsp flax oil
  • 1 tbsp lemon juice, fresh squeezed
  • {himalayan pink} salt and {crushed black} pepper to taste

Directions:

  1. Soak 1 cup of quinoa overnight. I suggesting using boiling water.
  2. Cook quinoa in 2 cups of water according to package directions.
  3. Allow quinoa to cool as you prep the remaining ingredients.
  4. Measure out 2 cups of cooked quinoa and place in a bowl. Mix in arugula and remaining ingredients. 
  5. Toss well and let dish sit 15-30 minutes to allow flavors to meld. Enjoy!

~V

 

Posted on October 1, 2013 and filed under Wellness, Recipes.