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!)? 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). Paired with quinoa, this hearty salad is enough for a meal, but you can top it with a filet of salmon or chicken if you wish! Skip the cranberries for a less sweet salad.
- 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).
- 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.