Quinoa and Arugula Salad
Arugula is a peppery-sweet leafy green that's best eaten fresh in salads or as a topping on pizza, casseroles, potatoes, pretty much anything and everything.
Servings and Ingredients
|½ c. quinoa OR 1 1/2 c. precooked quinoa|
|1 bunch, clamshell or bag arugula|
|1 bunch(es) green onions, chopped|
|¼ c. lemon juice or to taste|
|3 tbsp. olive oil|
|Salt and pepper, to taste|
|3 tbsp. chopped fresh dill, cilantro or basil, optional|
- Prior to cooking, rinse uncooked quinoa for 2 minutes in a strainer. This will get rid of the bitter taste. Put 1 cup water and uncooked quinoa in a medium saucepan. Bring it to a boil and then turn the heat down to low, letting it simmer for about 20 minutes. After cooking, take it off the burner and let it cool.
- While quinoa is cooking, chop arugula and green onions.
- Use a large bowl and add arugula, green onions, lemon juice and olive oil. Stir to mix together.
- After quinoa has cooled, add it to the mixture in the large bowl. Stir together.
- Cover mixture and chill for two hours in the refrigerator. This can also chill overnight and be served the next day.
- Before serving add salt and pepper to taste. Enjoy!
130 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 13g
- Protein: 3g
Vitamin A 15%
Vitamin C 15%
Iowa State University Extension and Outreach.