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Miga Recipes
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Creatively seasoning your salads and grain bowls is so important for incorporating variety and making meals interesting! Try using pesto to dress this arugula salad with quinoa, sun-dried tomatoes, chickpeas, pine nuts, homemade bread-crumbs, and parmesan 🥗🧀 Hope you love it ♥️.
Recipe (makes 1 serving)
- cook 1/2 cup quinoa according to package instructions
- add 1.5 cups arugula to a medium-sized mixing bowl along with 1 tbsp pesto, toss to coat
- add 1/2 cup chopped mushrooms to a pan and 1 tsp minced garlic, and spray with olive oil
- saute for 3-5 mins until cooked and add to arugula along with 1/2 cup quinoa
- add sundried 4-6 tomatoes, 1 tbsp parmesan cheese, 1 tbsp breadcrumbs, 2 tbsp chickpeas, and 1 tsp pine nuts
- option to top with a few more dollops of pesto, and plate with your favorite protein or enjoy on its own!
Nutrition per serving: 326 calories, 11.5g protein, 29g carbohydrate, 16g fat, 3.5g sat fat, 267mg sodium.