Quinoa Arugula Greek Salad

Independence Day and Fiesta Friday #23

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Happy Independence Day America.
There will be fireworks, a parade, sailing and friends to celebrate with. We are expecting record high temperatures so I’m staying out of the kitchen and in the water as much as possible. I have a salmon and fresh sweet corn to BBQ. There might just be beer and wine chilling. I’ll toss this salad together right before serving.

Summer salads are the best, wouldn’t you agree?

Summer brings fresh ingredients that are readily available and you can seriously add anything to a salad. When I’m making a main dish salad I like to add a nutritious whole grain like quinoa or brown rice. My father, the gardener who didn’t actually eat vegetables, used to accuse me of keeping weeds in the refrigerator because on any given day he would find a variety of intimidating greens there. You might find some combination of arugula, kale, mustard greens, escarole (super weedy, yum) and less intimidating spring mix or spinach. Deep leafy greens are powerhouses of nutrition. They are a great source of folic acid, vitamin K, antioxidants and fiber. Start your salad with organic greens, then add grains and any raw or cooked vegetable. Get creative with fresh fruit, herbs, olive oil and an acid (lemon, flavored vinegar, orange, or lime). You can’t go wrong unless you use a junky store bought salad dressing. No artificial flavorings for this girl.

Savor every bite

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Quinoa Arugula Greek Salad

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: easy
  • Print

Ingredients:
• 2 cups cooked quinoa
• 2 cups arugula or other greens
• 1/2 cup fresh basil sliced
• 1 cucumber diced
• 1 tomato diced
• 1/2 red bell pepper chopped
• 2 scallions chopped
• 1/4 cup pickled pepperoncini
• 1/4 cup feta cheese
• 1/4 cup black or kalamata olives
• 1 tablespoon fresh oregano
• 1/4 cup olive oil
• 1 lemon squeezed
• 1 tsp ground black pepper and salt to taste

Directions
1. Rinse quinoa thoroughly and cook as directed. Barley or brown rice would also work well.
2. Wash and prep vegetables and herbs
3. Toss all ingredients and dress with lemon and olive oil close to serving time.

I’m offering this fresh and flavorful salad to my new blog friends on Fiesta Friday. Your blogs are amazing and so inspirational. I’m completely out of my league but I certainly felt the blog love last week. I’m sending cyber gratitude.
Be well,
Tracey

10 Comments Add yours

  1. skd says:

    Very fresh and healthy 🙂

    Like

  2. I absolutely agree, summer salads make you love and enjoy the summer! Thanks for being at FF party!

    Like

    1. Tracey says:

      I hope to keep posting healthy recipes for FF. Thank you

      Like

  3. Absolutely love your salad!! So full of many healthy ingredients! I am a big fan of quinoa myself, use it a lot, but I mainly love it in salad. Thanks for bringing this healthy choice to complete the Fiesta Friday! Hope you had lots of fun partying! 😉

    Like

    1. Tracey says:

      Thank you Sylvia. It’s definitely full of superfood ingredients too.

      Like

  4. Sounds very yummy!

    Like

    1. Tracey says:

      It certainly was yummy.

      Like

  5. Suchitra says:

    Hey Tracey,

    What a coincidence, I made arugula-quinoa salad yesterday! I had planned it for 4 th of July but it didn’t work out that way:(
    Like yours, my fridge is always filled with so called “weeds”. I cook one kind of green everyday!

    Like

  6. Tracey says:

    My father is no longer with us but we still laugh about the “weeds”. Thanks for stopping by and commenting, Suchitra.

    Like

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