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Healthy Recipes using Pickled Arugula

Pickled Arugula and Quinoa Salad

A refreshing salad combining the tangy flavor of pickled arugula with protein-packed quinoa and vibrant vegetables.

Ingredients
  • 1 cup cooked quinoa
  • 1/2 cup pickled arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, pickled arugula, cherry tomatoes, and cucumber.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.

Pickled Arugula and Chickpea Wrap

A wholesome wrap filled with protein-rich chickpeas and zesty pickled arugula, perfect for a quick lunch.

Ingredients
  • 1 whole wheat tortilla
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/4 cup pickled arugula
  • 1/4 avocado, sliced
  • 1 tablespoon tahini
  • Salt and pepper to taste
Instructions
  1. Spread the tahini over the tortilla evenly.
  2. Layer the chickpeas, pickled arugula, and avocado slices on top.
  3. Season with salt and pepper, then roll the tortilla tightly and slice in half.

Pickled Arugula and Roasted Beet Salad

A vibrant salad featuring earthy roasted beets paired with the sharpness of pickled arugula, topped with feta cheese.

Ingredients
  • 2 medium beets, roasted and sliced
  • 1/2 cup pickled arugula
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine the roasted beets and pickled arugula.
  2. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper.
  3. Top with crumbled feta cheese and serve immediately.

Pickled Arugula and Grilled Chicken Bowl

A nutritious bowl featuring grilled chicken, pickled arugula, and a medley of colorful vegetables for a satisfying meal.

Ingredients
  • 1 grilled chicken breast, sliced
  • 1/2 cup pickled arugula
  • 1/2 cup brown rice, cooked
  • 1/4 cup bell peppers, diced
  • 1/4 cup carrots, shredded
  • 1 tablespoon sesame oil
Instructions
  1. In a bowl, layer the cooked brown rice as the base.
  2. Top with sliced grilled chicken, pickled arugula, bell peppers, and shredded carrots.
  3. Drizzle with sesame oil and toss gently before serving.

Pickled Arugula and Avocado Toast

A simple yet delicious avocado toast topped with zesty pickled arugula for an extra kick.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1/4 cup pickled arugula
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Toast the whole grain bread until golden brown.
  2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
  3. Spread the mashed avocado on the toasted bread and top with pickled arugula.

Pickled Arugula and Lentil Soup

A hearty lentil soup enriched with the tangy flavor of pickled arugula, perfect for a cozy meal.

Ingredients
  • 1 cup lentils, rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 1/2 cup pickled arugula
  • Salt and pepper to taste
Instructions
  1. In a pot, sauté the onion and carrots until softened.
  2. Add the lentils and vegetable broth, then bring to a boil.
  3. Reduce heat and simmer until lentils are tender, then stir in pickled arugula and season with salt and pepper.

Pickled Arugula and Shrimp Tacos

Flavorful shrimp tacos topped with crunchy pickled arugula and a zesty lime crema for a delightful twist.

Ingredients
  • 8 small corn tortillas
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup pickled arugula
  • 1/4 cup Greek yogurt
  • 1 tablespoon lime juice
  • Salt and pepper to taste
Instructions
  1. Cook the shrimp in a skillet over medium heat until pink and opaque, seasoning with salt and pepper.
  2. In a small bowl, mix Greek yogurt with lime juice to create the crema.
  3. Assemble the tacos by placing shrimp and pickled arugula on each tortilla, then drizzle with lime crema.

Pickled Arugula and Sweet Potato Hash

A colorful and nutritious hash featuring roasted sweet potatoes and pickled arugula, perfect for breakfast or brunch.

Ingredients
  • 2 medium sweet potatoes, diced
  • 1/2 cup pickled arugula
  • 1 red bell pepper, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 eggs (optional)
Instructions
  1. Preheat the oven to 400°F (200°C) and toss the sweet potatoes with olive oil, salt, and pepper, then roast until tender.
  2. In a skillet, sauté the red bell pepper until softened.
  3. Combine the roasted sweet potatoes and pickled arugula in the skillet, and serve topped with a fried or poached egg if desired.

Pickled Arugula and Hummus Platter

A vibrant platter featuring creamy hummus paired with crunchy pickled arugula and fresh vegetables for a healthy snack.

Ingredients
  • 1 cup hummus
  • 1/2 cup pickled arugula
  • 1 cup assorted vegetable sticks (carrots, cucumbers, bell peppers)
  • 1 tablespoon olive oil
  • Paprika for garnish
Instructions
  1. Spread the hummus on a serving plate and drizzle with olive oil.
  2. Arrange the pickled arugula and vegetable sticks around the hummus.
  3. Sprinkle paprika over the hummus for garnish and serve as a dip.

Pickled Arugula and Feta Stuffed Peppers

Colorful bell peppers stuffed with a mixture of quinoa, pickled arugula, and feta cheese for a delicious and healthy meal.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked quinoa
  • 1/2 cup pickled arugula
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix together the cooked quinoa, pickled arugula, feta cheese, olive oil, salt, and pepper.
  3. Stuff the bell pepper halves with the mixture and place them in a baking dish. Bake for 25-30 minutes until peppers are tender.