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Arugula with Parm, Pepitas, Currants, and Quinoa

Servings: 4

Peppery arugula, salty Parmigiano-Reggiano, crunchy pepitas, and sweet currants make for a complex, delicious dish served over quinoa.


  • 8 oz. baby arugula (about 10 lightly packed cups)
  • 6 Tbs. extra-virgin olive oil
  • 3 Tbs. toasted salted pepitas; more for garnish
  • 2-1/2 Tbs. grated Parmigiano-Reggiano
  • 2 Tbs. currants
  • Kosher salt and freshly ground black pepper
  • 1-1/4 cups uncooked quinoa
  • 1 tsp. Aleppo pepper (optional)
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 5
  • Sodium (mg): 520
  • Carbohydrates (g): 44
  • Fiber (g): 2
  • Sugar (g): 5
  • Protein (g): 12


Finely chop the arugula, and pat dry with paper towels. Transfer to a medium bowl, and toss with 5 Tbs. of the oil, the pepitas, Parmigiano, currants, 1/2 tsp. salt, and a few grinds of pepper. Set aside.

Prepare the quinoa according to package directions. Transfer to a separate medium bowl, and toss with the remaining 1 Tbs. oil, 1 tsp. salt, and 1/2 tsp. pepper.

Divide the quinoa among 4 bowls. Toss the arugula mixture, and season to taste with more salt and pepper. Divide the mixture among the bowls, sprinkle with the Aleppo pepper, if using, and more pepitas, and serve with the lemon wedges.


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