Quinoa, Arugula, and Feta Salad Recipe


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Photography Credit:
Sheryl Julian

Have you ever seen siblings who’re nearly similar however have totally different hair colour? That’s what purple and white quinoa are like!

The two are practically similar when it comes to taste and texture — I feel purple quinoa is each so barely chewier and nuttier — however one is pale and the opposite is a particular purple brick colour.

I like utilizing purple quinoa as a result of it’s so putting, notably tossed in a salad with child arugula and creamy cubes of feta.

Red Quinoa, Arugula, and Feta SaladQuinoa (pronounced KEEN-wah) is neither a grain nor a cereal, however is definitely the seeds from an historical plant initially discovered within the Andes. Its reputation soared when gluten-free consuming turned extra mainstream lately.

White quinoa was the primary to look in grocery shops, adopted by the purple selection. Now you may as well purchase black, or a tricolored mixture of white, purple, and black.

I really like purple quinoa for this recipe – it’s so fairly! It’s offered in bulk at my native pure meals market, however I additionally like Bob’s Red Mill model, which yow will discover on-line. Since the flavour isn’t that totally different between the colours, you may as well substitute every other quinoa if purple quinoa is difficult so that you can discover.

The seeds have an outer layer that may style bitter, however that may be eliminated by both rinsing the grains or toasting them. I like toasting since this provides the quinoa a extra deeply nutty taste. Just shake the dry quinoa over low warmth till it begins to alter colour, then simmer in water.

Red Quinoa, Arugula, and Feta SaladLike rice, quinoa usually makes use of a 2-to-1 water-to-grain ratio. I’ve discovered that in case you scoop out 1 tablespoon of water for every cup you employ, you normally have precisely the quantity of liquid you want without having to empty the quinoa after cooking.

When quinoa is cooked, it’s tender however delightfully chewy. Sprinkle it sparingly with olive oil and depart it to chill. At this level you possibly can toss it along with your salad or refrigerate it for a day or two earlier than serving.

The seeds add heft and loads of protein to your salad bowl, and so they have a lot taste that you simply want solely just a little lemon juice and olive oil to decorate the salad. You’re getting a low-fat, nutritious plate full of fine textures and tastes!

Quinoa, Arugula, and Feta Salad Recipe

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Ingredients

  • half cup (165 g) purple quinoa
  • Scant 1 cup water (1 cup minus 1 tablespoon)
  • 1/four teaspoon salt
  • three tablespoons olive oil
  • 5 ounces (eight loosely packed cups, 165 g) child arugula
  • 2 tablespoons (30 ml) lemon juice, or extra to style
  • eight ounces (110 g) agency feta, reduce into 1/2-inch cubes
  • 1/four teaspoon floor black pepper

Method

1 Toast the quinoa: In a dry sauce pan over low warmth, toast the quinoa, shaking the pan usually, for five minutes, or till a number of the grains begin to flip a darker colour.

2 Cook the quinoa: Add the water and salt to the pan with the quinoa. Turn the warmth to excessive and convey to a boil. Reduce the warmth to low and canopy the pan. Simmer for 15 minutes, or till the quinoa is tender when tasted and all of the water is absorbed. If there’s water within the pan, let the quinoa cook dinner 2 minutes extra.

three Cool the quinoa: Tip the quinoa into a big bowl and sprinkle with 1 tablespoon of the olive oil. Stir effectively and depart to chill, stirring sometimes. (Once cooled, the quinoa will be refrigerated for just a few days earlier than utilizing.)

four Dress the arugula: In one other bowl, toss the arugula with the remaining 2 tablespoons olive oil, 2 tablespoons of the lemon juice, and pepper.

5 Toss the salad: Add the cooled quinoa and feta cubes to the bowl with the greens. Toss effectively and style for seasoning. Add extra salt or lemon juice, in case you like. Serve instantly.

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Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her meals sections gained Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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