Arugula Pear Quinoa Salad

Arugula Pear and Quinoa Salad
I am so excited to share a guest post from the beautiful (and YOUNG!) Ali from She has such a great spirit and takes the most gorgeous pictures. She has created a perfect fall salad for you to munch on this season. Hope you love it!

Here is a little from Ali about her recipe :

The salad is simple.
Just cook up some quinoa. Toast some pecans. Sauté your mushrooms and pears together and make a sweet sauce to go with them. And stir all your wonderful ingredients together in a bowl.

It’s healthy.
What I love about quinoa is that it isn’t an “empty carb” like potatoes (though I do love potatoes; don’t get me wrong). It is full of iron and fiber, and—most importantly—it’s very protein-rich (for any protein-seeking vegans or vegetarians). I am obsessed with quinoa. Considering the well-known health benefits of the other ingredients in this recipe (i.e. garlic, arugula), this is a very wholesome meal.

It’s delicious.
A little sweet, but not too sweet. A touch of thyme. A sprinkling of scallions. My whole family loved this recipe (even the 8-year-old, I might add). So let’s get cooking!
Arugula Pear and Quinoa Salad

Arugula Pear and Quinoa Salad


• 1 cup quinoa
• 2 cups water
• 2-3 cloves garlic, minced
• 1 1/2 tsp salt
• 1 cup chopped pecans
• olive oil
• 1 large asian or bosc pear (sliced to make heaping 2 cups)
• 6-8 white button mushrooms (sliced to make heaping 2 cups)
• 1/4 cup sherry
• 1/2 tsp salt
• 1 tsp cornstarch, mixed with 1 T water
• 1/4 tsp thyme
• 2 T maple syrup
• 2 scallions, chopped
• 4 cups arugula


1.Place the quinoa, water, minced garlic, and salt in a medium-sized pot or a rice cooker. Cook on low with the lid on for about 30 minutes. Or you can just follow the directions on the quinoa package.

2.Chop up the pecans and roast either in a skillet on the stovetop or in the oven until they smell toasty. Directions on toasting pecans here:

3.Now wash and slice the pears and mushrooms. Lightly grease a large skillet with olive oil. Place the pears and mushrooms in the skillet and place over medium heat. Let them cook, stirring frequently, for about 6 minutes.

4.Once the mushrooms are soft, add in sherry, salt, cornstarch-water mixture, thyme, and maple syrup. Turn up the heat a bit and cook until the sauce thickens—about 4-5 more minutes.

5.Place the quinoa in a large bowl once it is done cooking. Now add in the rest of the ingredients: toasted pecans, cooked pear-mushroom combo, scallions, and arugula. Stir and serve warm.

Arugula Pear and Quinoa Salad

About Ali and Her Almond Butter:

Hi, I’m Ali, a 17-year-old girl who loves food. I believe that living a healthy, gluten-free life should be easy and super fun. Join me as I create recipes that are simple to make, healthy for your body, and totally delicious. Simple. Healthy. Delicious. Check out my blog

Spiced Roasted Baby Carrots

Spiced Roasted Carrots
I find that my side dishes have become very routine. Roasted potatoes, roasted vegetables, salad etc… I’ll often throw in all the seasonal vegetables to provide some variety to both myself and my guests. I realized however how beautiful it is to highlight just one vegetable. For example, whole roasted cauliflowers have become a really popular side dish at many restaurants. Who would of thought cauliflower could be SO delicious all on its own. Ok… maybe with the help of a sauce or two. The cauliflower however, remains the star. So as fall has arrived, instead of doing the same old roasted butternut squash, I wanted to celebrate the deliciously sweet and nutritious carrot! It has a large dose of vitamin A that will help keep your eyes and skin youthful. A little bit of spice and a handful of fresh herbs will make carrots the star side dish at your next meal.
Spiced Roasted Carrots

Spiced Roasted Carrots


• 12-15 baby carrots (peeled) *if using regular carrots slice in half for quicker cook time!
• 2 tbsp olive or avocado oil
• 1/4 tsp chilli flakes (optional)
• 1 tsp paprika
• 1 tsp granulated garlic
• 1 tsp maple syrup or honey
• salt and pepper
• 2 tbsp chopped fresh dill


1. Preheat oven to 400 degrees F.

2. In a small bowl, whisk olive oil, granulated garlic, paprika, and maple syrup.

3. Brush carrots with olive oil mixture, making sure to coat all sides of the carrots.

4. Sprinkle with salt and pepper. Bake for 10 minutes then flip and bake for another 10-15 minutes. Carrots should be tender and browned.

5. Remove from the oven and sprinkle with freshly chopped dill.
Spiced Roasted CarrotsSpiced Roasted Carrots

Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
Thai Buckwheat Noodle SaladThai Buckwheat Noodle SaladThai Buckwheat Noodle Salad

Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)


1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad