In the midst of a season of holiday treats and decadence, this is what your body is craving. Clean and colorful, this salad will fill you with nutrients without killing your holiday buzz (hey, it’s red and green!).
Another plus, this peppery and sweet salad requires minimal chopping and can be put together easily in less than 10 minutes.
For a Latin twist, replace the parsley with cilantro, the lemon with lime, and add a bit of minced jalapeño.
Arugula and Quinoa Salad with Pomegranate and Toasted Pumpkin Seeds
Serves 4 as a side (serves 2 as a main)
2.5 oz arugula, roughly chopped (unless using baby arugula)
3 tablespoons lemon juice (from about 1 lemon)
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
2 tablespoons finely chopped parsley
1 cup chilled cooked quinoa
1/2 cup pomegranate arils
1/4 cup toasted pumpkin seeds
Freshly ground black pepper, to taste
Toss arugula, lemon, olive oil, salt, and parsley together in a medium bowl. Top with quinoa, pomegranate, and pumpkin seeds. Finish with some freshly ground black pepper and serve.
Alternatively, just toss all ingredients together so everything is evenly combined.