Your new go to salad when you’re not too sure what you want for dinner at night, or if you need a make ahead lunch for a work or school day. Arugula is not always available to me when I go to the market, and some days I just ain’t in that Arugula kind of mood, so I add other greens to make up for it. A note on the oil: I actually made half of this recipes with oil, and half without (for myself).
If cooking your own quinoa and lentils intimidates you,  I have seen pre-cooked lentils and quinoa at some markets (in the LA area, at least). A tip I want to share with you is that you can actually make double or triple the amounts of quinoa and lentils and freeze the extra. There are several varieties of lentils {green, red and brown}, with brown being the most commonly used. Arugula is a rich source of phytochemicals, a great source of folic acid and Vitamins A and C, and is one of the best vegetable sources of Vitamin K.
It’s always deeeclious, so feel free to play around with any greens you feel like using.


My parents aren’t accustomed to oil-free cooking just yet, but they try to eat oil in minimal amounts, so I decreased the oil amount but still kept some in for them.
At Trader Joe’s they always have precooked lentils and at Costco they always have precooked quinoa. They honestly don’t take long to make at all, but I have found that at times a frozen stash comes in handy. Lentils are low in cholesterol, are good source of protein, folate, and iron, and promote digestive health with their fiber content.
We all tried both recipes and I can assure you that they were pleasantly surprised that oil was not needed! The lentils at Trader Joe’s, however, do have seasoning and salt pre-added, so just keep that in mind. It has 22 easy {gluten-free, salt-free and low-fat} recipes to help you create healthier habits and take charge of your life. I am here to share recipes and lifestyle tips to inspire others to take charge of their health.


Plus, when you thaw them, you can add them to practically anything, and season them differently each time as well. Enjoy them in soups, salad, spreads, dips for vegetables, or even baked into sweet or savory goodies. Plop it atop {vegan} pizzas, mix it into your salads, create an arugula pesto with it, or even add it into your next soup. I kept it in just in case you wish to use it, so feel free to make this recipe however you’d like. It is gluten-free, low on the glycemic index, high in fiber, antioxidants, and protein, containing all of the essential amino acids that we need.




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Comments

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