Arugula and Grain Salad

Recipe

Salad
Arugula and Grain Salad

Primary Media

Plate of arugula and grain salad topped with baby bella mushrooms and a poached egg sprinkled with black pepper

User Rating

4 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
20min
Prep
20min
Total

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Description

Wholesome and full of flavor. Make these salads for a delicious and filling lunch. Use your favorite bottled vinaigrette for the salad dressing.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1(8 oz) pkg. whole baby bella mushrooms
1 tbsp.Hy-Vee Select olive oil
1 c.cooked quinoa
1(10 oz) pkg. arugula
1 c.cherry tomatoes, halved
2 tbsp.Hy-Vee grated Parmesan cheese
Bottled vinaigrette, optional
4poached eggs
Hy-Vee kosher sea salt , to taste
Hy-Vee black pepper, to taste

Things To Grab

  • Small skillet
  • Medium bowl

Directions

  1. Cook whole baby bella mushrooms in olive oil until light brown. Cool slightly.

  2. Toss together mushrooms, cooked quinoa, arugula, cherry tomatoes and Parmesan cheese in a bowl. Add desired amount of bottled vinaigrette; toss to coat. Season to taste with salt and black pepper.

  3. Top each salad with a poached eggs.

Nutrition facts

Servings

200 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 185g
  • Sodium: 220mg
  • Total Carbohydrates: 16g
  • Protein: 13g

Daily Values

0%
Vitamin A 45%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 20%