quinoa & arugula salad with lemon vinaigrette

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I came home from Thailand with some serious inspiration to start making big ol’ pots of grains and beans.

And that is precisely what I did. In a jet-lagged haze I made lentils, black beans (which I wayyyyyy overcooked) and quinoa. At five in the morning. :)

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

Does anyone else have trouble cooking beans? I don’t know why I find it so complicated, but they never turn out right. Maybe I just need some more practice, but I think I’m going to try cooking them in the crock pot, I’ve heard good things with that method!

Anyway…whenever I make quinoa, I’m reminded that I don’t really love plain quinoa. I need to put it in something or at least dress it well. When I made this big ol’ pot of quinoa, I knew I wanted to put it into a salad. I was craving something bright, fresh and flavorful to eat for lunch this week. Quinoa & Arugula Salad with Lemon Vinaigrette is all of those things.

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I added lemon juice and zest to the vinaigrette to give it that light lemon flavor that I love in salads this time of year. I chose arugula instead of sautéed kale to keep it fresh.

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I added chopped almonds for some extra staying power and a necessary crunch. (For even more staying power, I recommend topping it with some garbanzo beans, chopped hard boiled eggs or grilled chicken.)

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

This salad is all of the things I wanted it to be. It’s bright and light; nutritious and tasty. What more can you ask of a little seed and some greens?

Note: This salad is best made ahead of time to let the flavors deepen, and it’s great the next day.

nutrition facts: 350 calories, 19 grams of fat, 9 grams protein, 39 grams carbohydrates, 5 grams fiber

Quinoa & Arugula Salad with Lemon Vinaigrette

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: entree salad side gluten-free high fiber high protein kosher vegan vegetarian spring summer

 

Ingredients (4 servings)

    For the Salad

    • 1 cup quinoa
    • 6-8 cups arugula
    • 1/2 cup almonds, roasted and chopped

    For the Vinaigrette

    • 2 Tbsp lemon juice (about one lemon)
    • 1 Tbsp lemon zest
    • 3 Tbsp olive oil
    • 1 Tbsp honey (vegans, use maple syrup!)
    • 3 Tbsp minced shallots (about one)
    • salt & pepper

    Instructions

    For the Salad

    Prepare quinoa as directed.

    Let cool.

    Toss quinoa, arugula, almonds and dressing until combined.

    For the Vinaigrette

    Whisk together all ingredients.

    Season with salt and pepper to taste.

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    daily eats: 4.2.14

    Not to be all, “I’m so busy!” because everyone is, but what a crazy few weeks it’s been. After our trip to Mexico, we had Richie’s parents visiting (which kind of was like being on vacation in LA – and tons of fun!), my brother was here for a few days and now we’re getting ready to go on another trip next week. It’s all been a really fun and enjoyable “crazy” so in other words, I’m trying to balance vacation eating and drinking with lots and lots of kale. (And I managed to eat kale at all three meals on Monday!)

    workout: 50 minutes on the treadmill (3.65 miles). It honestly felt great to get back to the gym. Even though I worked out using dvd’s last week, it isn’t quite the same for me. 

    beverage: coffee + 1/2 and 1/2

    breakfast: the most random breakfast known to (WO)man. Almonds + carrots + cheese stick. I didn’t really pack a breakfast this morning and my green smoothie was frozen solid so I snacked my way through it!

    What Nutritionists Eat | A Nutritionist Eats

    lunch: salad greens + 1 Tbsp olive oil dressing + 3.5 oz deli turkey + 1 Tbsp of a fun mayonnaise recipe I’m working on. This lunch was simple, light and tasty.

    What Nutritionists Eat | A Nutritionist Eats

    snack: I had an afternoon appointment with a Naturopathic Doctor so after that was finished, I headed to the natural foods store across the street to pick up some of the items she recommended and…let’s be real. I love perusing health food stores. I picked up some kombucha (on sale!) and drank half of a bottle on the drive home. When I arrived home I snacked on some sweet potato hummus (didn’t like) + pita chips.

    What Nutritionists Eat | A Nutritionist Eats

    dinner: glass of wine + 2 chicken drumsticks + green beans + raw sauerkraut  + scoop of cookie butter for dessert

    What Nutritionists Eat | A Nutritionist Eats

    approximate nutrition stats: 1,483 calories, 76 grams fat (51%), 88 grams carbohydrates (26%), 18 grams fiber, 26 grams sugar, 76 grams protein (23%)

    thoughts: It’s a lot different from my last daily eats post, that is for sure! I think this is a good example of how some days are higher calories and others (like this one) are lower in calories. After a week+ of eating and drinking more than normal, my body doesn’t want and/or need as much food. Oh, and fiber is low! 

    question: I’m thinking about creating a few meal plans (general ones) for my site, is that something anyone would be interested in? If so, what type of meal plan would you be looking for (vegan, gluten free, paleo, weight-loss/1800 calories, etc.)?

     

    mollettes

    Mollettes | A Nutritionist Eats

    So apparently I’ve been living under a rock. I’ve never heard of – or seen – mollettes on a menu. Ever!

    Which is slightly disturbing considering the number of menus I look at. (I also edit them and tell Richie how I would change/improve them every single time. He loves* it. *loves = is annoyed by)

    Mollettes | A Nutritionist Eats

    But when we were in Sayulita, Mexico I came across mollettes on a menu at a French-ish cafe – of all places – and while everyone else ordered delicious-sounding egg sandwiches on croissants, I confidently ordered mollettes or as I called them, mo-lets. I blame the butchered pronunciation on the LA Spanglish radio station. Oops.

    Both the egg sandwiches and mollettes (said with correct pronunciation) were majorly delicious.

    Mollettes | A Nutritionist Eats

    Let’s get back to the mollettes. They are pretty basic but not to be underestimated. A baguette or other crusty bread (though I’ll advise against sourdough) is topped with refried beans and cheese, all broiled together until nice and toasty and garnished with a healthy serving of pico de gallo and pickled jalapeño slices if you like some spice. The pico de gallo cannot be skipped, it adds major freshness and flavor.

    It’s pretty much my new favorite non-recipe meal and it’s totally budget-friendly which rarely happens in my world, so I go with it when I can. Make it next time you need a meal in minutes!

    nutrition facts: 447 calories, 11 grams of fat, 21 grams of protein, 66 g carbohydrates, 9 g fiber

    *huge thanks to Karla at Foodologie for filling me in on the correct spelling!

    Mollettes

    by Emily Dingmann

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Keywords: bake appetizer bread breakfast sandwich snack high fiber vegetarian beans Mexican

     

    Ingredients (4 servings)

    • 1 12 oz french baguette (not sourdough!)
    • 1 15 oz can of refried beans
    • 1 cup shredded pepper jack cheese
    • salsa and jalapeno slices for serving

    Instructions

    Slice the baguette in half, lengthwise.

    Cut in four pieces.

    Scoop out some of the bread if desired.

    Spread beans on bread and sprinkle with shredded cheese.

    Broil until cheese is golden brown, about 5 minutes. (Watch carefully!)

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    lately i’ve been…xvii

    photo 1

    attending the Torrey Pines Golf Tournament in San Diego.

    reading: Americanah – so good! Then I have no less than a million books already downloaded to read next. By the way, have you used AmazonSmile? You can designate your favorite charity and then 0.5% of your purchase will be donated to the charity of your choice. (I obviously chose MAZON!)

    alma restaurant

    celebrating Valentine’s Day early at Alma, the 2013 Best New Restaurant by Bon Appétit. (Shown above: homemade english muffin + buratta + uni + caviar) 

    house of cards. still obsessed.

    making these amazing almond flour muffins from elana’s pantry. I eat them in the morning with my smoothie/juice!

    Lately I've Been... | A Nutritionist Eats

    spending a glorious week in Mexico. Lazy, beach vacations are the best, especially when they involve family. (post coming soon on Sayulita!)

     Lately I 've Been... | A Nutritionist Eats

    making fresh ceviche in Mexico. I worried a few times about the fish not being kept cold enough, the little friend who was stabbing the fish with a stick, and keeping it in the fridge for a day. But my brother quickly shut me down, reminding me that I’ve never had fish that fresh. Ok then.

    not attending Expo West this year. It’s the first year in seven that I haven’t attended and I’m kind of depressed about it/I feel really out of the loop.

    starting to kind of run again. By kind of I mean, walking for a while and running for a while. I don’t hate it.

    Lately I' ve Been... | A Nutritionist Eats

    still eating my favorite lunch on a weekly basis: qrunch burger + goat cheese + avocado + some turkey slices with more avocado + carrots. It’s satisfying, delicious and requires NO prep.

    using four elements golden crown botanical elixir – for mature skin. Because as you know, I’m freaking out about wrinkles. I’ve also started getting serious about using products that are as natural as possible. This line is as good as it gets and I love supporting businesses that I know and believe in (everything is made in my home town).

    testing out a ton of new recipes (a lot of them were inspired by our Mexico trip and many will be coming soon!).  

    What have you been up to lately?