Warm Grains Arugula Salad with Avocado Vinaigrette

1Photo Credit: Ashley Cuoco

Nothing makes me happier than feeling satisfied and full after a good meal. I don’t mean that bloated, overly full feeling…I mean the good kind! After a meal that is full of wholesome things that keep hunger at bay. This salad is totally one of those meals. I am a huge arugula fan– even just coated in a little olive oil, it’s peppery and so tasty on it’s own. Coated in this avocado vinaigrette it’s on another level! The warm grains wilt the arugula a little, making each bite full of flavor and packed with protein. And, as I always say, throw on a couple of soft boiled eggs and you’ve got yourself a real meal.

Serves 2

Ingredients for Salad:

1 5 oz package of organic baby arugula

1/2 cup rainbow quinoa (yields about 1-1/2 cups cooked quinoa)

1/4 cup red lentils (yields about 2 cups cooked lentils)

2 eggs

1/8 cup freshly grated parmesan cheese

salt and pepper to taste

Ingredients for Avocado Vinaigrette:

1/2 ripe avocado

1/8 cup white wine vinegar

Juice of 1/2 lemon

1/3 cup extra virgin olive oil

salt and pepper to taste

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Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco

  1. Cook your quinoa to package instructions. Or, as a general guideline, rinse quinoa in a strainer for 2 minutes to get off the natural coating. If you skip rinsing, you risk getting a “soapy” flavor so make sure you rinse! Dry quinoa or toast lightly in a pan to dry. Add quinoa to small pot with 2 cups of water. Bring to a rolling boil. Turn down the heat to low and cover for 15 minutes. Remove the pot from the heat and leave covered for an extra 5-7 minutes. If you still see some water remaining after this time, put the pot back on low and allow it to soak up the remaining water. Season with a little salt and set aside.
  2. Cook your lentils to package instructions. Or, Add lentils to a pot with 1/2 cup water and bring to a boil. Lower to a simmer and cook covered for about 10-15 minutes, depending on how soft you want them. For salads, I like a little firmness. 10 minutes will do it. Season with a little salt and set aside.
  3. Rinse your arugula and let dry or run through a salad spinner. Set aside.
  4. For the avocado vinaigrette, combine the avocado, vinegar, lemon juice, salt and pepper in a food processor until smooth and incorporated. With the processor running, stream in the olive oil until creamy.
  5. To bring 2 eggs to a soft boil, fill a small pot with a few inches of water and bring to a rolling boil. Reduce heat to rapid simmer and gently drop in eggs. Let simmer for 5-7 minutes. 5 minutes for barely set and 7 minutes for a more set yolk. Remove eggs with a slotted spoon and run under cool water for 2 minutes. Set aside.
  6. In a large bowl, add vinaigrette. Add arugula to bowl and stir to coat evenly. While still warm, mix in cooked quinoa and red lentils. Top with graded parmesan cheese. Peel soft boiled eggs and break open over salad. Season with salt and pepper to taste. Enjoy!