Arugula might be my favorite leafy green because of its peppery flavor. It also helps to boost the immune system and remove heavy metals from the body. Since I have hypothyroidism, I do try limit my intake of raw, cruciferous vegetables because they can interfere with thyroid synthesis. However, arugula has never given me trouble like raw kale or raw spinach. I love making this light, yet fulfilling salad during the warmer months.
Ingredients (Serves 1)
8 oz Organic Quinoa
1 32 oz Box of Organic Vegetable Broth
1 Organic Orange Bell Pepper
1 Pack of Organic Baby Arugula
1-2 Organic Tomatoes
Roasted Red Pepper Hummus
Organic Pomegranate Arils
1 Organic Mango
Tessemaes Lemon Garlic Dressing (or you could totally make your own)
If you like fruit in your salad, you will love this recipe. #plantbased Click To Tweet
- Quinoa is such a tricky grain to cook. It may take you a few times to get it right if you are a beginner. Before cooking, always place your quinoa in a strainer and rinse thoroughly with cold water. You may need to rinse it several times to get rid of what I call “quinoa grit.”
- When making savory dishes, I prefer to cook my quinoa in vegetable broth to give it extra flavor. Start with one part quinoa, two parts vegetable broth. You can always double this ratio to make a larger batch.
- Bring the vegetable broth to a boil, then toss in your quinoa. Reduce heat, cover and let simmer for about 15-20 minutes.
- While your quinoa is cooking, slice your mango, tomatoes, bell peppers, and remove your pomegranate arils. Toss the tomatoes, bell peppers and pomegranate arils in a separate bowl. Go ahead and arrange your mango on a plate.
- Remove your quinoa from the heat and let stand for about 10 minutes. Then, take a fork and fluff.
- Add your quinoa to the plate. Top the remainder of the dish with the tomatoes, bell peppers, pomegranate arils, arugula, hummus and salad dressing.
All photos by WillPowerPhotos for That’s Chelsea