Greens and Grains Salad


This delicious and crunchy Greens and Grains Salad contains four of the best "brain" foods - quinoa, black beans, olive oil and arugula - meaning they all work to keep your brain healthy and functioning at its best. 

This salad can be eaten as a meal or a side and can even be put in a wrap for tomorrow's lunch. 



  • 1 cup quinoa cooked and at room temperature
  • 1/2 cup quinoa uncooked, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 6 cups packed arugula
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 tsp dried parsley
  • juice of one fresh lemon
  • 1/2 tsp lemon zest
  • 1 tsp maple syrup

Tips & Nutrition

The beans and greens provide a double dose of folate which has been shown to slow the effects of brain aging and may help ward off depression.

The quinoa is a whole grain with a low glycemic index - meaning it provides your bloodstream with slowly released glucose giving your brain consistent energy to keep you mentally alert throughout the day.

The antioxidant vitamin E in olive oil helps protect nerve cells.


In a medium frying pan, cook the 1/2 cup of uncooked quinoa on medium low heat for 7-10 minutes, stirring with a whisk until it is lightly toasted and aromatic. Remove from heat and set aside.

In a medium bowl whisk together the olive oil, garlic, parsley, lemon juice, lemon zest and maple syrup. Add fresh ground sea salt and pepper to taste.

Combine the cooked quinoa and black beans and mix with the dressing you made in the previous step. Add in the arugula and toss lightly. Sprinkle on the toasted quinoa.


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