Last week, I posted a round up of some of my favorite spring recipes. I had lots of ideas for asparagus, beets, and strawberries, but just one measly suggestion for arugula. One! That’s kind of sad.
So today I’m fixing that. I’ve got this easy, healthy, and filling salad for you to enjoy. All you have to do is put the quinoa on, prep all the ingredients while it cooks, and throw everything together. Top it off with some goat cheese and you are ready to go. Done and done. A perfect spring meal.
1 c. quinoa
2 c. water
3 oz. arugula, divided
1 can white (cannellini) bean, drained and rinsed
juice of 1 lemon
1 TBSP olive oil
salt and pepper, to taste
1/2 c. walnuts, toasted and chopped
2 oz. goat cheese, crumbled
1. In a large sauce pan, bring the quinoa and water to a boil. Cover and reduce heat to low. Let simmer 10 minutes, until all the water has been absorbed. Keep covered 3 minutes more, then fluff quinoa with a fork and transfer to a large mixing bowl.
2. To the bowl, add 2 oz. arugula, beans, lemon juice, olive oil, salt, pepper, and walnuts. Stir to wilt greens a bit. Taste and adjust seasonings, remembering that the goat cheese will add some saltiness.
3. To serve, divided among four bowls, top with remaining arugula, and sprinkle with goat cheese. Serve immediately.
Yield: 4 servings