Get back on track after an indulgent weekend with this satisfying and antioxidant-rich recipe.
Our four week Summer Salad Series is designed to remake your Mondays with nourishing and detoxifying meals. If your July Fourth weekend involved a bit of excess, our latest recipe is the perfect way to reboot your system. "Quinoa has killer superfood qualities – it's high in plant-based protein, healthy fats, fiber and antioxidants to keep you more full, satisfied and alert for a longer period of time," says Marissa Lippert, RD and founder of the soon-to-open Nourish Kitchen + Table in NYC, who created the recipes in our series. Summer herbs and arugula bring in additional antioxidants and the red chili gives your metabolism an extra tiny boost with some added heat. Enjoy.
Black Quinoa Salad with English Peas, Arugula, Mixed Herbs and Feta
Serves 2 as a main, 4 as a side
1 c. black quinoa (or red or golden)
2 c. water
1 c. spring peas
2 to 3 c. arugula
1/3 c. cilantro, chopped
1/3 c. mint, chopped
1/3 to ½ c. scallions, chopped
½ to 1 small hot red chili, thinly sliced
3 ounces of feta cheese, crumbled
2 tbsp. olive oil (add a little extra if needed)
Juice of 1 lemon
2 tsp. red wine vinegar
salt and cracked black pepper to taste
1. Bring quinoa and water to a boil, reduce heat and simmer for 8 to 12 minutes. If there's a little liquid remaining, strain quinoa and place in a mixing bowl.
2. Blanch peas for 6 to 7 minutes until tender. Plunge into ice bath.
3. Add peas, arugula, cilantro, mint, scallions, chili and feta.
4. Drizzle olive oil, lemon juice, vinegar and season with salt and pepper. Toss lightly to coat.
Check out the first recipe in our series, Watermelon Radish and Beet Salad.
Photography by Christine Han