If you haven’t tried arugula you’re missing out! It’s a hearty, peppery green that is so delicious tossed in olive oil and a pinch of salt on a homemade pizza or added to a salad like this Baby Arugula Quinoa Salad.
Much like kale, arugula is a nutrition powerhouse. I don’t get caught up in the debate over which is healthier – they are all so good for you! I eat tons of greens and mix it up wherever I can; variety is one of the cornerstones of healthy eating! Leafy greens are full of fibre, vitamins A, C, K, B6 and folate. In a nutshell, eat them. Your body will thank you.
I eat a lot of kale (mostly in the form of green smoothies or the Captain’s Kale Caesar Salad. I make the salad without the bacon, it’s so addictive!). But an under-appreciated green is arugula. It is hearty enough to hold it’s own in a salad, and adds so much flavour to dishes. Try piling it on top of a salmon burger or veggie burger (toss it in a bit of olive oil first) – SO GOOD! As a nod to how much I love arugula I created this salad that is incredibly simple and filling thanks to the protein and fibre-packed quinoa and nuts.
This salad is so easy to throw together and is bursting with flavour from the slightly peppery greens with the sweet dried berries and salty feta cheese. It has a simple bright vinaigrette that compliments it perfectly and makes a good weeknight dinner salad (you could add some seared salmon, chicken or tofu to it if you wish) – ENJOY!
Baby Arugula Quinoa Salad
Baby Arugula Quinoa Salad
This Baby Arugula Quinoa Salad is the perfect lunch or side dish. It's packed with hearty quinoa and nuts to give it protein and fibre. Add some salmon, chicken or tofu to transform it into dinner!
- 6 cups loosely packed arugula*
- 3 cups cooked cooled quinoa
- ½ cup dried cranberries (I use the Patience unsweetened organic)
- ½ cup toasted pumpkin seeds
- ½ cup toasted sliced almonds
- 2/3 cup feta cheese, crumbled
- salt and pepper to taste
- 1 tablespoon honey
- 1 clove garlic, crushed
- 1 ½ tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- juice of 1 lemon
- 1/3 cup avocado oil (or other neutral oil like canola oil)
Combine all of the salad ingredients together in a large bowl and toss together.
In a mason jar, small bowl or tall glass, combine the dressing ingredients except for the avocado oil. Whisk together, and add the oil in a slow stream while whisking (I use an Aerolatte, they are the BEST for making salad dressings we use it every day but a simple whisk will work - or shake in a lidded container).
Toss the dressing with the salad, season with salt and pepper to taste and serve.
*baby kale can also be substituted here