Arugula with its aromatic, peppery flavour adds a wonderful dimension to a salad and to your sex life too. It is also known by other names such as salad rocket, garden rocket, roquette, rucola, rugula, or colewort. The scientific name of arugula is Eruca sativa. […]
This is a yummy and nourishing quinoa arugula salad for any season. It is full of good protein from the quinoa and the pumpkin seeds. It is a whole meal in one bowl.
1 cup cooked Quinoa
2 handfuls, Arugula
1 small handful Parsley
1/4 Red Pepper, chopped
1 small Cucumber, sliced in rounds
1/2 Avocado, chopped
5 pitted Olives
1/2 cup Pumpkin Seeds, roasted
1/4 – 1/3 cup Light Olive Oil Salad Dressing
- Mix greens, avocado, olives and red pepper together in a bowl.
- Mix in Salad Dressing
- Mix in cucumber and cooked quinoa.
- Sprinkle pumpkin seeds on top.
- Now sit down and enjoy this delicious salad.
This is one serving or if you are a big eater you may need to double the ingredients.
Tip: If you want to make extra for the next day, do not mix the salad dressing, cucumber or pumpkin seeds in. A mix of the basic ingredients will last 3 days in the fridge.
Here is my favourite quinoa: truRoots Organic Quinoa 100% Whole Grain Premium Quality.
More quinoa recipes:
Get healthy tasty vegan gluten free recipes and useful lifestyle tips sent to you
once a week, subscribe to the newsletter.
You can also learn how to plan and prepare super healthy meals with my
2-5-30 Healthy Diet Online Courses.
This arugula pesto is a favourite of mine and it is great to be able to use walnuts instead of the wonderful pine nuts with are so expensive. Usually, cheese is an ingredient when making a pesto recipe but there is no cheese in this and it still has a cheesy flavour thanks to the Nutritional Yeast used. […]
Arugula’s well-known name as ‘rocket’ is because of its rocket-fast growth speed.
It’s easy to grow arugula as it is drought resistant, grows in dry disturbed soil and grows up fast in short period.
Simply sow the seeds in a sunny location approximately every 20 to 30 days from early spring to fall.
It does flower and go to seed quickly. Collect seeds for growing more arugula.
Simply pick the young leaves and the plant will keep creating more leaves for months. The older leaves are a bit hotter. The flowers are great in salads.
How to Store Arugula
Put in a plastic or a zip lock bag and store in the fridge. They usually last up to one week
- It is full of the minerals copper, calcium, iron, potassium, manganese and phosphorous.
- High in Vitamin C, Vitamin A, and Vitamin K.
- Also rich in thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid.
- Arugula is low in oxalates which is good because oxalates inhibit mineral absorption in the body. Spinach has high levels of oxalate.
- In Roman times Arugula was grown for it’s leaves and the seed. The seed was used for flavoring oils.
- Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food).
- Arugula blossoms and leaves have been a popular ingredient in the cuisines of Italy, Morocco, Portugal and Turkey.
- Arugula was brought to America by British colonists but it was not until the 1990’s that arugula became a culinary ingredient in the United States.