Tips for Making this Recipe
Did you know you can quickly cook quinoa in an Instant Pot when you’re preparing these Quinoa and Arugula Salad? Head over to my post: How to Make Quinoa in the Instant Pot for all the details!
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 Information:Yield: 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.