Blog, Household Blog, Recipes

Quinoa with Arugula and Lemon Vinaigrette

I love to cook but it takes up SO MUCH time. According to the Netflix show Cooked, Americans currently spend only 27 minutes per day preparing food, down from nearly an hour when our parents were growing up, and as the show also points out, those of us who don’t devote time to cooking lose out on developing flavors in our veggies, meats and stocks.

If I’m honest, even during a good, healthy week of cooking at home, I still might not average 27 minutes of cooking time per day in the kitchen. It’s difficult to find the time to cook around my collaborative efforts with families, my steady jobs and what little gym and recreation time I manage to fit in around my very busy schedule.

Despite the lack of time in my life, I not only love to cook but I love to eat food. It’s probably my first favorite activity in life; going out for or cooking and savoring a delicious meal is truly one of the finest pleasures in life, and I try to find ways to incorporate tasty flavors every day. Some days that means something frozen dipped in ranch (don’t judge!) but these days I’m going for healthier and more wholesome flavors that anyone can cook, and I want to share those ideas with you!

Join me every Friday for the release of a delicious new recipe that’s full of fresh flavors that you can get on your weekly run to the grocery store over the weekend, to prepare a fresh and easy meal that might even leave you with some tasty leftovers to pack for lunch on Monday.

Fotoram.io (7)Today I want to start with a very easy recipe that I’ve made multiple times with multiple different proteins: Quinoa and Arugula Salad with Lemon Vinaigrette

I can’t speak highly enough of this recipe. I have made it separately with poached salmon, baked chicken and roasted veggies as a protein on top. The quinoa is earthy, the arugula is peppery and the lemon vinaigrette is oh-so bright. The three main ingredients are also great to keep around the house for throwing together a quick salad any time. Arugula and quinoa come in large quantities, so save the rest for throwing together another meal if you don’t want to mix everything together at once. However — my mom swears by quinoa that’s been soaking in the delicious dressing overnight. The dressing really tones down those earthy flavors to make a delightful leftover lunch.

Happy cooking and I’ll be back next Friday with another piece of love — I mean recipe — to share with you!