Leaves and Grains Dinner Bowl
Jennifer Danter
Quinoa boosts the protein factor here, plus it adds a pleasant texture to the peppery arugula. This is the ideal salad to throw leftover grilled goodies into (such as fish or extra veggies). Anything goes! Double the dressing to have some extra—it’s an all-purpose one that’s good for salads as well as spooning over grilled fish or chicken.
Dressing
1/2 small garlic clove, minced
1/8 tsp (0.5 mL) sea salt
1/2 Tbsp (7 mL) fresh lemon juice
1/2 Tbsp (7 mL) cider or natural white wine vinegar
1/2 tsp (2 mL) grainy or regular Dijon mustard
1/3 cup (80 mL) extra-virgin olive oil
Freshly ground black pepper to taste
Salad
3 bell peppers, coarsely chopped
1 red onion, cut into wedges
Extra-virgin olive oil for grilling (about 1 tsp/5 mL)
1 cup (250 mL) cooked quinoa
1 Tbsp (15 mL) crumbled goat cheese or feta (optional)
8 cups (2 L) arugula
To make dressing, sprinkle garlic with salt on cutting board. Using flat side of chef’s knife, grind salt into garlic to make a paste. Scoop into small bowl. Whisk in lemon juice, vinegar, and mustard. Gradually whisk in oil until emulsified. Taste and season with pepper. Recipe makes approximately 1/3 cup (80 mL).
Preheat barbecue to medium-high. Lightly toss peppers and onion with oil in separate bowl, then grill, turning over occasionally, until lightly charred, about 6 to 8 minutes.
Place grilled peppers and onions in salad bowl and add quinoa. Toss with dressing and cheese (if using). Let cool slightly, about 2 to 3 minutes. Add arugula, and toss to mix.
Serves 4 as a dinner salad or 8 as a side salad.
Each dinner size serving contains: 286 calories; 5 g protein; 20 g total fat (3 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 240 mg sodium
source: "Fresh Summer Salads", alive #357, July 2012
