Brookside Bites: Quinoa Arugula Salad

Organic Quinoa Grain

Below is one of my favorite recipes: Quinoa Arugula Salad.

The recipe has gone through several iterations, originally called “Orzo Arugula Salad”.  The first recipe came from Nirasha Holcomb (who gave us the delicious Carrot-Lemongrass soup, in “Brookside Bites”).

Then…my good friend  (and chef extraordinaire) Maili Halme Brocke added a few ingredients.

Then…(with Maili’s blessing) I exchanged the Orzo for Quinoa (for all of the health benefits).  I’m just learning to cook, which is so much fun.  I’m wondering:  do recipes always go through so many transformations?

Hope you enjoy this delicious, nutritious, and easy-breezy recipe!

Quinoa Arugula Salad

Ingredients:

1. 1 one-pound box of organic quinoa
2. 1 large yellow onion
3. 1/3 pinch olive oil
4. Pinch of kosher sea salt for onion
5. 1 seven ounce bag of baby arugula
6. 2 cups sugar plum tomatoes (or grape tomatoes or cherry tomatoes), cut in half
7. 1 cup (about five ounces) feta cheese, crumbled (parmesan is an excellent substitution).
8. 1 cup pine nuts, toasted (can substitute with marcona almonds). Nuts are optional
9. 2-3 tablespoons capers, rinsed (optional)
10. 1, 13.75 can artichoke hearts packed in water
11. Juice from two lemons (Meyer lemons, if possible)
12. Minced fresh parsley, basil and/or mint (I always love Basil!)
13. Salt and pepper to taste

Instructions:

1. While you are getting all of your other ingredients together, cook the quinoa (following instructions on the box) in boiling salted water. Rinse the orzo in cool water before adding other ingredients.
2. Saute onion over medium heat in 1/3 cup olive oil.  This may seem like more olive oil than you would generally use to saute, but the extra oil will be flavored with the onion and used as the dressing for the salad.  Put a pinch of salt on the onion while cooking.
3. Cook onion for 15-20 minutes, stirring occasionally, until the onion is translucent and sweet.  (The longer you cook onions, the better they are so don’t skip this part.)
4. In the largest bowl you have, toss the warm onions with cooled quinoa.  Be sure to use all of the oil from the saute pan.
5. Toss in arugula, tomatoes, feta (or parmesan), pine nuts, capers, artichoke hearts, herbs of your choice, lemon juice and sprinkle of salt and pepper.  Toss gently to combine.
6. Serve at room temperature.  Can be kept at room temperature for 6 hours.  If you are planning to wait to serve it, then toss the arugula as close to serving as possible.

Health Benefits of Quinoa [www.livestrong.com]:

1. Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium and copper, as well as fiber.
2. Quinoa is naturally gluten-free, making it an excellent food for celiac patients or other people following a gluten-free diet. Quinoa flour is great for baking cookies, breads and muffins, and quinoa flakes are a perfect substitute for oatmeal.

Isn’t it great when something is super delicious AND nutritious? Win-Win!

Thanks, Maili and Nirasha, for sharing this Silver Lining recipe with Brookside Buzz!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

More Silver Linings

Friday’s Fixin’s: Wheatberry Salad

GOOP + Friday’s Fixin’s

Friday’s Fixin’s: Cream of Broccoli Soup (Vegan Style!)