Simple and healthy is exactly what I’m craving these days, and I bet you are too. At the risk of feeling a bit cliche, I’ve been back to meal prepping - our fridge is stocked, and I love having all these fresh ingredients at my fingertips. For the last few days, I’ve loved my very own twist on the quinoa bowl. This salad is simple, healthy, and best of all - delicious!
Quinoa (I use a tricolor)
Depending on how many servings or if you like leftovers, I prefer to cook in more bulk quantities. I take 2-3 sweet potatoes, peel, dice into small pieces, and toss with olive oil. I put them in the air fryer for 15 minutes or until golden, which could also be done in a 375-degree oven. I make two dry cups full worth of quinoa, and it is perfectly fine to sit in the fridge for the week. Quinoa is delicious in this salad and acts as an excellent base for other meals.
One-half bag of arugula
3/4 c. Cooked quinoa
1/2 c. Cooked sweet potato
1/4 c. Thinly sliced red onion
1/4 c. Feta
1 tbsp olive oil
Juice of 1 lemon squeezed
Salt and pepper to taste
If cooking quinoa and sweet potato ahead of time, place them in the fridge to cool first. Take a large bowl full of arugula and add ingredients; quinoa, sweet potato, red onion, and feta. Drizzle about one tablespoon of olive oil over the top, squeeze an entire lemon, and stir. Salt and pepper to taste. Best if served chilled.
While quinoa is high in protein, you can always add a grilled piece of salmon on top.
I make a few servings worth so I can grab and go whenever I please. I hope you enjoy this fresh salad as much as I do!
*I’d like to note that I try and use all organic ingredients when possible. For the feta, I’d suggest staying away from crumble and instead look for the block of authentic feta in water*