QUINOA, ARUGULA, VEGETABLE SALAD WITH WALNUT PESTO
(gluten free & vegan)
A simple go-to salad that will last at least 2 days in the fridge. Recipe serves 4 as a main course. It is one of my go-to lunch salads. Filled with protein, potassium, folate, Vitamin A, vitamin C, iron, fiber, magnesium, folate, and much more. I do sprinkle 2 teaspoons of nutritional yeast on a single serving to get the additional Vitamin B and important trace minerals like zinc, selenium, and manganese which help with metabolism and immunity.
Approximately 4 servings
1 cup quinoa
2 – 3 cups of baby arugula
6 baby carrots sliced thinly (preferably on a mandolin)
1 celery stalk sliced thinly (preferably on a mandolin)
half fennel bulb (preferably on a mandolin)
1 medium sweet pepper (preferably on a mandolin)
Garnish – 1/3 cup slivered almonds
1/3 cup Walnut pesto (see recipe on blog)
To cook quinoa – bring to a boil 2 cups of water and stir in quinoa.
Cover and simmer for approximately 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
Meanwhile, toss carrots, celery, fennel, sweet pepper and Arugula pesto in a large bowl.
Toss in quinoa and season with a little lemon, salt and pepper as desired.
To serve, garnish with little slivered almonds.