Whenever someone asks me why quinoa, one answer always jumps to the front of my mind. Versatility.
To me, quinoa is one of those ingredients that goes with everything. From savory appetizers to sweet desserts, I’ve tried it all, and although not all of my dishes are successful, playing around with quinoa has made gluten-free cooking so much more fun.
Written by: Alyssa Rimmer of Queen of Quinoa
Lately on Queen of Quinoa, my recipes have overwhelmingly gone in the sweet direction. I have a major sweet tooth, so I’ve been trying to create healthy treats that I can eat guilt free.
But like everything in life, there needs to be balance. It’s important to remember that with all sweet things there must be savory dishes to counteract those indulgences, even as healthy as they may be.
I’m the first to admit it, I enjoy dessert every single night. Whether it’s a raw truffle or a healthy cookie, I just love ending my night with a little something sweet. And I’m not planning to stop little habit any time soon. I’m a firm believer that it’s all about moderation and making healthy choices as much as possible.
Which is why I make it a point to eat greens at every one of my meals, including breakfast. I love green smoothies and juices in the morning, great big salads for lunch, and you can often find a pile of roasted veggies on the side of my dinner plate.
And one of my favorite things to do is to combine a giant bowl of greens with my oh-so-lovely quinoa. Quinoa helps to make your already healthy salad, into a supercharged bowl of nutrients by adding protein, fiber, vitamins and healthy carbs.
In my mind, this salad is the epitome of everything I love about quinoa. Arugula is one of those ingredients that needs something soft and mild to it balance out. Quinoa pairs perfectly with this bitter green because it’s gentle flavor lets the arugula shine, while mellowing out the spiciness that can sometimes overwhelm the dish.
The dressing, which is just a simple squirt of lemon juice, brightens the dish even more and is especially nice with the creamy, tang of the goat cheese. I could just go on and on about how awesome this salad is, but I think it would be more fun for you to just try it yourself!
Do you have a favorite way to use quinoa?
- 1/2 cup white quinoa
- 1 cup water
- 3 cups arugula
- 1 oz goat cheese, crumbled
- 1/2 of a lemon, juiced
- Salt & pepper to taste
- Bring the quinoa and water to a boil in a small saucepan. Cover and reduce to low. Let simmer for 10 minutes, or until all the water has been absorbed and the quinoa is fluffy. Keep covered for another 3 minutes, then fluff with a fork and transfer to a mixing bowl.
- Add the arugula to the bowl with the hot quinoa and stir until the greens have wilted a bit. Squeeze the lemon juice over the salad and mix together. Season with salt and pepper to taste.
- Transfer the salads to two bowls and top with crumbled goat cheese bits.
- Serve immediately.
There are lots of additions you could make to this salad. It would be delicious with chopped nuts or cranberries, or topped with some grilled fish or chicken for added protein. Or enjoy it as is for a light, healthy lunch or dinner!
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 103Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 229mgCarbohydrates 12gFiber 2gSugar 1gProtein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.