Quinoa, a super food and grain, packs a ton of protein. Combined with a salad, quinoa absorbs dressing and creates a thick and hearty accompaniment to any salad. Instead of opting for a standard salad, why not take your favorite savory items and add them to your salad to create a satisfying salad?
According to Nutritional Information, quinoa contains the following;
Protein: 8 grams.
Fiber: 5 grams.
Manganese: 58% of the RDA.
Magnesium: 30% of the RDA.
Phosphorus: 28% of the RDA.
Folate: 19% of the RDA.
Copper: 18% of the RDA.
Iron: 15% of the RDA.
Zinc: 13% of the RDA.
Potassium: 9% of the RDA.
Over 10% of the RDA for vitamins B1, B2 and B6.
Small amounts of calcium, B3 (niacin) and vitamin E.
When someone asks you where you get your protein, tell them quinoa is your vegan meat.
Arugula is one of my favorite greens. It naturally has a peppery flavor, so when combined with the right ingredients, it compliments the savory taste of the ingredients and tart dressing.
I make a bunch of quinoa in advance and keep it in the refrigerator to use throughout the week. If you are making it now, it is 1 cup quinoa to 2 cups water (25 minutes covered). You want the quinoa cold, so making it ahead of time and having it in the refrigerator is a good idea. You can, though, add it hot to the salad, but it will wilt your arugula. I like it crisp and cold. roasted sweet potatoes are both sweet and savory and the red onion compliments the arugula. It’s all about the combination to make it all come together.