Arugula & Quinoa Salad

We’ve been seriously crushing on arugula lately. Maybe it’s a consequence of eating our weight in spinach (we go through so much spinach!)?  Paired with quinoa, this hearty arugula salad is enough for a meal, but you can top it with a filet of salmon or chicken if you wish!

Arugula is slightly peppery (also known as rocket or rucola) and is packed with nutrition including vitamins A, C and potassium. It’s right up there with kale in my house (in fact, the two are related, both are cruciferous vegetables). Skip the cranberries for a less sweet salad.

Serves 4-6

Ingredients:

• 2 c. cooked, cooled quinoa
• 1 diced red pepper
• 1/3 c. dried cranberries (optional)
• ½ c. toasted sliced almonds
• 4 c. loosely packed baby arugula
• ¼ c. finely diced red onion
• ¾ c. cooked cooled corn niblets (ideally fresh from the cob)
• 2/3 c. crumbled feta cheese

Combine all of the ingredients in a large bowl and toss with the salad dressing below (you may not use all of the dressing, depending on your taste).

Salad Dressing:

• 1 large garlic clove (or 2 small), crushed
• Juice of 1 lemon (fresh only)
• 2 tsp. Dijon mustard
• 1 tbsp. sugar or honey
• 3 tbsp. red wine vinegar
• 2/3 c. canola oil
• Salt & pepper to taste

 

Combine all of the ingredients for the dressing in a mason jar except for the oil. Whisk together and, while whisking (I use an Aerolatte or milk frother for this job, it works perfectly!) slowly pour in the oil.