Lemony Arugula Grain Bowls

Cook 1 cup uncooked quinoa according to instructions on the package.

Meanwhile, grate the zest off of half of the lemon and reserve. Juice the lemon and divide juice in half. Whisk together half of the lemon juice with 2 Tbsp extra virgin olive oil, 2 cloves garlic (minced), 1 tsp dijon mustard, and 1 pinch of salt and pepper. Toss together the 4 handfuls arugula and the dressing.

When quinoa is finished cooking, fluff it with a fork then fold in the lemon zest, remaining lemon juice, and a pinch of salt and pepper. Into 4 serving bowls, layer the quinoa, arugula, ½ cup cubed feta, 1 14-oz can navy beans, and ¼ cup shelled pistachios.

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Dietary

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