SERVES ONE (360 Calories)

• 1 T extra-virgin coconut oil
• 1 large garlic cloves, thinly sliced
• 2 cups baby arugula, rinsed and drained well
• 1 T balsamic vinegar, aged
• 1/3 cup white beans (canned), rinsed, drained (not pictured)
• 1/4 cup cooked quinoa (not pictured)
• 1/8 tsp coarse salt
• Freshly ground pepper
• Squeeze of Lemon

 INSTRUCTIONS

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Stir in white beans and cooked quinoa and add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper and a squeeze of lemon. Serve immediately.