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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    5 plant-based (vegan) recipes

    With Earth Day right around the corner, I’m making a conscious effort to think about my impact on this amazing earth of ours. I grew up in a family who recycled religiously, reused sour cream containers (and sugar bags for lunch bags – which was SO embarrassing!) and even composted. So at a young age, it was instilled in me that leaving as little of footprint as possible was of the utmost importance.

    These days, I make the best effort I can to reuse, reduce and recycle. (And I’m proud that I’ve almost kicked my plastic water bottle habit!) But there is always room for improvement and that’s what is important to look at. In the coming months, my goal is to buy more local food – preferably straight from the source through a CSA membership or more frequent visits to the farmer’s market.

    So why the plant-based recipes? It seems that every spring, I’m drawn to more plant-based foods and less meat. The term ‘plant-based eating’ has been growing in popularity but the phrase is a bit confusing – and I think that’s the idea. The short explanation is that it’s a vegan diet (while some may consume a limited amount of animal products like eggs or dairy) and it seems to me that it’s a vegan diet without the vegan junk food and without the (sometimes polarizing) vegan label. It’s real, whole, unprocessed food – full of plants – and most of the time it’s beautiful. (Learn more about plant-based diets here.)

    But it’s not just about me. (Wait, what?!) A diet with more plants and less meat helps to reduce our ecological footprint (animal products require a lot of land, water and resources). As Mr. Pollan so wisely tells us, “Eat food. Not too much. Mostly plants.” And also? It’s delicious. Here are 5 plant-based (ok, vegan!) recipes that are so tasty and gorgeous that even the most stubborn of carnivores won’t miss the meat.

     

    5 Plant-Based (Vegan) Recipes

    5 Plant-Based (Vegan) Recipes | A Nutritionist Eats

    1. This Vegan Green Chili Mac and Cheese has been on my list of recipes to make since…the first time I laid eyes on it. And while we typically think of mac and cheese falling into the junk food category, this cheese, made with cashews, is anything but. (image & recipe via Minimalist Baker)

    5 Plant-Based (Vegan) Recipes | A Nutritionist Eats

    2. I know. I’m craving tofu now too. This Crispy Baked Salt & Pepper Tofu is much easier than it seems – simply toss and bake – and enjoy. (image & recipe via Heartbeet Kitchen)

    5 Plant-Based (Vegan) Recipes | A Nutritionist Eats

    3. Herby, Peanutty, Noodly Salad is just that. This colorful salad is filled with fresh veggies and nutritious buckwheat noodles for a meal that screams spring to me. This post also gives some great insight on not giving yourself a vegan label and I pretty much love it.  (image & recipe via Eating for England)

    5 Plant-Based (Vegan) Recipes | A Nutritionist Eats

    4.  These Not-So-Sloppy Tempeh Joes made such a satisfying lunch, I’ve got to make them again soon. Don’t be put-off by the steps and ingredients, it’s worth it! In fact, I’d recommend doubling the recipe. (image & recipe via Chickypea)

    5 Plant-Based (Vegan) Recipes | A Nutritionist Eats

    5. No matter the label, almost all of us love dessert and I think that Banana Split Ice Cream Pie is the perfect way to end things. (Both a meal and this post.) I mean, bananas are roasted and then turned into banana ice cream which is laid into an almond flour crust and topped with coconut whipped cream and chocolate sauce. Come on! (image & recipe via The First Mess)

    What is your favorite plant-based recipe or meal?

    haricot verts with shallot vinaigrette

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.)

    If you aren’t familiar with haricot verts, they are a thinner, more delicate, and some say more flavorful, french green bean.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Basically, I LOVE THEM!!!! 

    We eat them every week. And typically prepare them the same way: lightly steamed and then sautéed in a bit of olive oil, garlic, red pepper flakes and salt & pepper. But sometimes I switch it up.

    These haricot verts, are lightly steamed and tossed with a shallot vinaigrette and can be eaten warm, chilled or at room temperature. They are delicious and I love that they can be made ahead of time.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Serve them alongside a protein for dinner and get ready to fall in love with haricot verts!

    nutrition facts (4 servings): 121 calories, 10 grams of fat, 2 grams of protein,  7 g carbohydrates, 3 g fiber

    Haricot Verts with Shallot Vinaigrette

    by Emily Dingmann

    Prep Time: 10 minutes

    Cook Time: 3 minutes

    Keywords: steam side gluten-free low-carb paleo

    Ingredients (4 servings)

    • 1 Tbsp chopped shallot
    • 1 Tbsp dijon mustard
    • 1 Tbsp apple cider vinegar
    • 3 Tbsp olive oil
    • salt & pepper
    • 12 oz haricot verts

    Instructions

    Whisk together all ingredients but haricot verts until emulsified. (Or shake together in a small jar.)

    Lightly steam haricot verts in a glass bowl with a splash of water for 2-3 minutes, depending on how done you like them.

    Drain off water and toss with dressing.

    Season with salt & pepper to taste.

    Serve warm, at room temperature or chilled.

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    amazing grass review

    amazing grass review | a nutritionist eats

    One of the most amusing things to look at when checking out my google analytics stats is the search terms by which people find your website.

    can i drink a mojita and champagne in the same evening? Yes, you most definitely can, and this champagne mojito recipe is a great way to combine them into one delicious drink.

    are drunken noodles healthy? Hmm, at home you can control the amount of oil used, but it also depends on how you feel about pasta.

    i want to work in a hospital as a nutritionist what kind of schooling would i need? So you want to be a Nutritionist? Part 1 | Part 2 | Part 3

    addicted to eating out. Me too, I feel your pain.

    how many calories in burratta? Doesn’t matter. ;)

    amazing grass review | a nutritionist eats

    It’s actually inspired this updated post about Amazing Grass (affiliate!). SO many people come to my blog by searching “amazing grass” “amazing grass flatulence” “amazing grass meal” “amazing grass gas” “is amazing grass any good?” (I’m serious with all of these!) And the original post needed some updating. So it was time for a revamp and full review on the full Amazing Grass product line.

    amazing grass review | a nutritionist eats

    I set off to Whole Foods (West Hollywood!) and picked up every single Amazing Grass powder they had.

    And then we drank a lot of greens. Going into this, my favorites were the plain wheat grass and original and it remained that way throughout the tasting. I prefer to mix the greens with a few ounces of water and a splash of orange juice while Richie preferred some of the flavored varieties. In all honesty, I found all of the flavors too fake and artificial-tasting so it all depends on your personal preference.

    Nutritionally speaking, I think greens like this have a time and a place, especially if it is difficult to get the recommended fruits and veggies in on a daily basis. I’ve used them when I’m traveling or when eating vegetables isn’t always easy and in that sense, I think they are great! If they are in addition to a veggie-filled diet, more power to you. If you eat great and hate them, don’t feel bad! If they cause you gas, I would probably skip them. Different bodies digest things differently and if yours isn’t a fan, listen to it!

    Flavor:

    amazing grass review | a nutritionist eats

    The Wheat Grass variety was in my top two favorites but Richie thought  it was “awful,” even though he likes fresh wheat grass! (I think the gritty texture is the reason.)

     

    amazing grass review | a nutritionist eats

    The Original is still my favorite and the one I would buy first (I would also buy the wheat grass).

     

     

    amazing grass review | a nutritionist eats

    The Pineapple Lemongrass was probably Richie’s favorite of the flavored varieties. I didn’t love it, but liked it more than most of the other flavors.

     

    amazing grass review | a nutritionist eats

    Lemon-lime was also one that Richie didn’t mind too much, not surprisingly, it reminded me of flat sprite – not in a good way.

     

    amazing grass review | a nutritionist eats

    We couldn’t tell a ton of difference between the berry varieties…

     

     

    amazing grass review | a nutritionist eats

    …but did prefer the Raw Reserve a little more. I also like that it is made with E3Live which is an amazing algae supplement.

     

    amazing grass review | a nutritionist eatsWe were both terrified to drink the chocolate greens. Because…well, chocolate + greens? But, surprisingly, this was my favorite of the flavored versions. Richie didn’t agree and his only comment was, “Gross.”

    Buy Amazing Grass (affiliate!) here: