Hearty Winter Arugula Salad

Arugula and quinoa salad. Photo by Michelle Bose.

Olivia Round ’12 offered this recipe from her “adopted family” at Pacific University, where she lived in an off-campus residence practicing a low-impact lifestyle. “Several of our housemates volunteer at the B Street Farm and so in February we had arugula being brought to our house by the bagful. Who’s to turn away free produce? So instead of getting sick of it, we got creative.” She attributes the recipe to Leda Glastonbury ’12, one of her housemates.

3 cups cooked grain (such as quinoa or brown rice)
3 cups finely chopped arugula
½ cup grated carrots and/or beets
¼ cup finely chopped white onion
3 to 6 cloves of garlic, minced
Fresh marionberries (optional)

Toss ingredients with olive oil, tamari or soy sauce, and balsamic vinegar, to taste. Serve immediately. Serves 3–4 hungry college students.

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