Quinoa Arugula Salad with Carrot Ginger Dressing

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 I am currently really digging warm quinoa on arugula salads. When adding the quinoa warm, it semi wilts the greens & it gives the salad a warmth entirely – good fall twist to any salad!

  1. Boil 1/2C quinoa per package instructions – set aside
  2. Preheat oven to 425degrees & prep cookie sheet with parchment paper
  3. In a large bowl, toss 1 large head of broccoli (or 2-3 small heads) with 2t minced garlic, 1T sriracha sauce & 1t pepper/salt – lay in a single layer on cookie sheet & bake til golden (~20minutes)
  4. In a blender add 1C shredded carrots, 1/3C EVOO, 1/3C rice vinegar, 2T white miso, 2T chopped onion, 1T minced ginger & 1T Braggs amino acid – blend til smooth & set aside

To assemble salad, grab a large bowl & toss 5C arugula, 1/2C warm quinoa, baked broccoli, 1/2 avocado diced & 1/2C drained chickpeas – toss with preferred amount of dressing (I had a ton left over for future salads) & serve!

Hope you enjoy this light fall salad!

Nutritional Info Per Serving (Serves 2): 460 calories – 24 grams of fat – 54 carbs – 18 grams of protein

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Cherry, Wild Rice & Quinoa Salad

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O.M.G. good – this can be whipped up for a side or main dish at any summer event (served cold) or even in the cold months served warm!

  1. Preheat oven to 325degrees – layer pan with parchment paper & add 1/2C chopped pecans in one layer – bake til golden (do not let get black) – set aside
  2. Cook 3/4 cup wild rice per instructions on packet
  3. When rice is nearly cooked (~30 minutes) add 1/2C quinoa and cook until the rice & quinoa are tender (about 15 minutes)

While cooking rice continue with the below:

  1. Whisk 1/4C oil, 1/4C vinegar, 3/4t salt & 1/4t pepper in large bowl
  2. Slice up 2C pitted cherries, 2 stalks diced celery & 1/2C toasted pecans – toss in large bowl

Once the rice/quinoa mix is fully cooked drain & rinse with cold water until cool to the touch & add into large bowl with other ingredients.

This dish is yum & can be served at room temp, hot or cold – so make sure to add this to your menu at anytime of year!

Nutritional Info Per Serving (Serves 4): 310 calories – 12 grams of fat – 45 carbs – 9 grams of protein

Continue reading for ingredient list & original recipe…

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