Warm Quinoa and Arugula Salad
This isn’t just another sad desk salad. It’s a texture play that actually feels like a meal. Warm quinoa is tossed with peppery arugula and toasted pecans so the heat softens the greens just enough to soak up that bright lemon vinaigrette. With the snap of fresh radishes and a salty hit of shaved Parmesan, it has enough crunch and richness to stand on its own without a “healthy food” apology.
Servings: Four
INGREDIENTS
1 cup quinoa, rinsed
2 cups water
1 bay leaf
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup toasted pecans, roughly chopped
1 cup cherry tomatoes, halved through the stem
1/3 cup thinly sliced radishes
2 cups baby arugula
1/2 cup shaved Parmesan cheese
1 pound shrimp, peeled and deveined, cooked (optional)
PREPARATION
Cook quinoa: Combine quinoa, water, and bay leaf in a medium saucepan. Bring to a boil, reduce to a gentle simmer, cover, and cook 15 minutes until tender and water is absorbed. Remove from heat, discard bay leaf, and fluff with a fork.
Make vinaigrette: In a large bowl, whisk olive oil, lemon juice, Dijon mustard, and honey until fully emulsified.
Toast pecans: Warm a dry skillet over medium heat, add pecans, and toast 3 to 4 minutes until fragrant. Transfer to a plate to cool slightly.
Plate: Add warm quinoa to the vinaigrette and toss to coat. Add tomatoes, radishes, arugula, toasted pecans, and shaved Parmesan, folding gently so the greens soften slightly from the heat and everything is evenly distributed.
Notes:
For a heartier version, grilled or sautéed shrimp, chicken, or salmon all work well.
Quinoa tip: Soaking quinoa before cooking helps remove bitterness. After soaking and rinsing, cook with 1 1/2 c liquid for about 10 minutes until just tender. Bone broth can be used in place of water for additional protein and depth.
Farro option: If gluten is not a concern, cooked pearled farro can be used in place of quinoa for a chewier texture. Use the same volume once cooked.
