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Arugula and Quinoa Salad

Peppery arugula with lemon dressing

⏱ 20 mins 👥 Serves 4 🌱 Bitter Adapted

Ingredients

  • 1 cup quinoa, cooked and cooled
  • 4 cups fresh arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup pine nuts, toasted
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and pepper to taste

Nutrition per Serving

Calories

285

Protein

8g

Carbs

28g

Fiber

4g

Instructions

  1. Cook quinoa according to package directions and let cool completely.
  2. Wash and dry arugula thoroughly.
  3. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
  4. In a large bowl, combine cooled quinoa, arugula, tomatoes, and red onion.
  5. Drizzle with dressing and toss gently.
  6. Top with toasted pine nuts.
  7. Let sit for 10 minutes before serving to allow flavors to meld.

TAS2R38 Adaptation Strategy

  • Sweet Balance: Honey in dressing counters arugula's bitterness
  • Gradual Introduction: Start with more quinoa, less arugula initially
  • Texture Contrast: Crunchy pine nuts provide pleasant texture
  • Acid Balance: Lemon juice brightens bitter flavors