And I’m back…. It’s the beginning of the CSA season and as usual the first couple of months the boxes are light and filled with a multitude of varying greens. This past week, I received arugula. I usually prepare my arugula in a salad with a drizzle of amazing pear balsamic vinegar and extra virgin olive oil. I decided this time, and mainly due to the fact that I was having guests for dinner to use my arugula more for a main meal.
Introducing, the Quinoa & Arugula Bowl with a Yoghurt dressing inspired from the California Barley Bowl, which alludes to the feel and taste of this bowl. Well…. if feels and tastes very clean and pure. It’s the sort of thing you can do most of the prep ahead of time – cook the quinoa, tossed with arugula (or sprouts), toasted sliced almonds, avocado, a bit of feta – all dolloped with a simple lemon zest yogurt sauce.
This bowl was a hit with my guests. First it fed as a side dish eight people and the yoghurt dressing was such a welcoming surprise to cool us down from the blistering heat we’ve been experiencing lately. There was a morsel of leftovers and my cousin Talia ate it for breakfast. It has such a healthy organic west coast feel that I totally get why it can be suitable for breakfast. Mind you… Talia happens to be from California, so this was probably nostalgic for her.
California Barley Bowl
2 cups cooked quinoa
2 cups arugula
¼ cup feta cheese
¼ cup toasted sliced almonds
¼ teaspoon salt
Pinch red pepper flakes (*optional- I like a little spice)
1 ripe avocado, peeled, pitted, and sliced
1 cup plain yogurt
¼ cup finely chopped chives
¼ cup finely chopped dill
Zest of one lemon
Juice of one lemon
¼ teaspoon black pepper
- In a large bowl, toss together cooked quinoa, arugula, feta cheese, almonds, salt, and red pepper flakes.
- In a separate bowl, whisk together the yogurt, lemon zest, juice, green herbs and black pepper. Top the quinoa bowl with the yogurt sauce, place sliced avocados around the salad and serve.