Lemony Arugula Grain Bowls Live Eat Learn

This recipe is basically sunshine in a bowl. It’s lemony arugula and fluffy quinoa and loads of different flavors and textures! This meal uses basic ingredients and is ready in 30 minutes. It provides 4 good-sized servings, making it great for meal prepping! If you’re using it as this week’s meal prep lunch, I recommend storing the dressing and arugula in separate containers to keep everything nice and fresh.

Let’s Cook

Step 1: Prepare the grainFirst, cook the quinoa (or other grain) according to the instructions on the package. You will need 1 cup uncooked, which will amount to about 3 cups once cooked. Don’t love quinoa? Try using another ancient grain like bulgur, farro, or sorghum instead! Step 2: Create the dressingWhile your grains cook, create the dressing. Start by grating the zest of half of the lemon. Set the zest aside. Juice 1 lemon and divide the juice in half. Why? → We’re saving the lemon zest and half of the juice to season the quinoa later! Whisk together half of the lemon juice, garlic, mustard, and a pinch of salt and pepper. Toss arugula with the dressing. Step 3: Flavor the grainWhen the quinoa is done cooking, fluff it with a fork and fold in the reserved lemon zest, remaining lemon juice, and another pinch of salt and pepper. Why use the zest? → Lemon zest carries lemon flavor without the acidity! Step 4: Assemble the bowlYou can either mix the ingredients all together in a large salad bowl, or portion them into individual serving bowls.

Switch it up

Want to amp things up with extra toppings? Most salad toppings will work, but some definite key players include tomatoes, avocado, green peppers, radishes, onions, and watercress. You can also sub in your favorite beans, nuts, and cheese, whether that be black beans, kidney beans, peanuts, pecans, goat, or blue cheese! Don’t like arugula? Spinach is similar to arugula in texture and nutrition but with a more mild flavor!