Go Back
Overhead shot of a white shallow bowl filled with green arugula, red halved cherry tomatoes, orange pepper chunks, cucumber chunks, thin slices of red onion, and quinoa. The bowl is centered vertically but slightly to the right, so the far right of the bowl is cut off. The upper left corner has another bowl of quinoa arugula salad peeking in. The upper right corner has a vine of cheery tomatoes peeking in. The bottom right corner is part of a small black bowl of feta, and the bottom left corner has a red and white striped linen present.

Quinoa Salad with Arugula

Leanne Neill
This quinoa salad with arugula can be enjoyed as a side dish or it can stand alone as a satisfying main course. The sharp, refreshing, peppery arugula is balanced by the mild, nutty, and earthy undertones of quinoa. A bright and fresh lemon vinaigrette ties these flavors together, creating a satisfying salad.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 13 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Course Appetizer, Lunch, Main Course, Salad, Side Dish
Cuisine American
Servings 3 full salads

Ingredients
  

  • 1/2 cup quinoa uncooked
  • 4 cups baby arugula slightly packed cups
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup diced bell pepper
  • 1/3 cup thinly sliced red onion
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons pepitas (pumpkin seeds)

Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice fresh
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic small
  • 1/2 tablespoon honey
  • salt and pepper to taste

Instructions
 

  • Place quinoa in a fine mesh sieve and run cold water over to completely rinse it. Shake out any excess water and place the quinoa into a small saucepan.
  • Add double the water, which is 1 cup of water, to the saucepan and a pinch of salt. Bring to a boil over medium - high heat. Do not use a lid.
  • Keep an eye on the quinoa as it cooks, adjusting the heat as needed to prevent it from sticking or burning as the water evaporates. Once most of the water has evaporated, test the quinoa to see if it’s tender. If it needs more time, add a little more water and continue cooking until fully done and the water has evaporated. Set the cooked quinoa aside to cool for about 20 minutes (you can place in fridge to shorten chilling time).
  • Make the lemon vinaigrette by adding the olive oil and lemon juice to a small mason jar or bowl. Add in the Dijon, minced garlic, honey, and salt and pepper. Place lid on jar and shake, or use a spoon to mix all ingredients in the bowl, until fully combined. Set aside.
  • In a large salad bowl add in the arugula and all the diced vegetables. Add in the cooled quinoa and give the salad ingredients a little mix. Add in the vinaigrette and toss the salad. Garnish with the feta cheese and pepitas in the salad bowl or on individual servings.
  • Enjoy your quinoa arugula salad!

Notes

  1. Storing leftovers.  I find arugula can last about a day and be edible if the salad is stored covered in the fridge. Although it is fine to eat, it's appearance is not as nice as when originally dressed, so it is best to dress the salad just before you go to eat it.  If you know you will have leftovers, you could dress the salad without the arugula and just add a portion of the arugula to a portion of the other dressed ingredients and store them separately in the fridge.
  2. Feel free to adjust the ratio of veggies to quinoa if you like.  The salad is quite adaptable.
  3. You can stretch this salad by adding, chicken breast, prawns, canned chickpeas, or kidney beans, even shelled edamame. If you add a lot more add-ins I would recommend increasing the amount of dressing accordingly.
  4. If you want to sub the feta this salad also goes great with goat cheese or even burrata if you were looking for something more mild.
Keyword Arugula quinoa salad, quinoa arugula, Quinoa arugula salad, Quinoa salad with arugula