I have been experiencing chronic tightness and soreness along the right side of my neck and in my right shoulder. I have visited a chiropractor and massage therapist, taken yoga and pilates classes, and had get-togethers with friends that are always full of therapeutic laughter, conversation and occasionally even a glass or two of wine – all of which have been part of my ‘therapy’ for a while. However, I have always been intrigued by acupuncture, and when it was suggested I try that, I wasted no time in making an appointment to see if it would hasten the healing.
This Quinoa and Salmon Salad with Arugula, requires no beating, kneading or mixing, and therefore places no stress or strain on my upper body, and it also fits perfectly into my usually healthy, occasionally balanced lifestyle.
QUINOA AND SALMON SALAD WITH ARUGULA
FOR THE DRESSING
2 tablespoons olive oil
1 tablespoon mirin
2 tablespoons rice wine vinegar
1 teaspoon curry powder
juice of 1 lemon
1 tablespoon honey
FOR THE SALAD
2 cups cooked quinoa, cooled
1 cup arugula
1 cup roasted sweet corn, cut off the cob
2 tablespoons fresh basil leaves, chopped
1 8-ounce cooked salmon fillet, chopped
In a large mixing bowl, whisk together all of the dressing ingredients. Add in the quinoa, arugula, corn and basil. Add the salmon. Gently toss the mixture in the dressing, season with salt. Taste and add more salt if desired.
Recipe adapted from Shape Magazine, July/August 2014