Sunshiney Lemony Arugula Grain Bowls

4.67 from 9 ratings

Sunshiney Lemony Arugula Grain Bowls

Fill up on greens, grains, and protein with this lemony arugula grain bowl. With loads of flavor (and easy substitution options), this is bound to make it into your dinner rotation. Ready in under 30 minutes and feeds 4 hungry adults (put all the ingredients on the table and let folks build their bowl).

Prep Time15

Cook Time15

Total Time30

Course: Main Dishes, Salads

Cuisine: American, Mediterranean

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Salt, Vegetarian

Keyword: grain bowls, quinoa bowls

Diet: Gluten-Free, Vegetarian

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

1 cup uncooked quinoa 175 g
2 cups water 475 mL
1 lemon
2 Tbsp extra virgin olive oil 30 mL
2 cloves garlic minced
1 tsp dijon mustard 5 g
1 pinch of salt and pepper
4 handfuls arugula
½ cup cubed feta 75 g
1 14-oz can navy beans drained, 425 g
¼ cup shelled pistachios 28 g

Instructions

Quinoa: Cook 1 cup uncooked quinoa according to instructions on the package.
Dressing: Meanwhile, grate the zest off of half of the lemon and reserve. Juice the lemon and divide juice in half. Whisk together half of the lemon juice with 2 Tbsp extra virgin olive oil, 2 cloves garlic (minced), 1 tsp dijon mustard, and 1 pinch of salt and pepper. Toss together the 4 handfuls arugula and the dressing.
Assemble: When quinoa is finished cooking, fluff it with a fork then fold in the lemon zest, remaining lemon juice, and a pinch of salt and pepper.
Into 4 serving bowls, layer the quinoa, arugula, ½ cup cubed feta, 1 14-oz can navy beans, and ¼ cup shelled pistachios.

Video

Nutrition