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    Home » All Recipes » Salads & Bowls

    Mar 28, 2023 · Modified: Jul 6, 2023 by Priscilla Lawrence. 4 Comments

    Quinoa Arugula Salad With Goat Cheese

    51 shares
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    Fresh, packed with flavor and textures, this quinoa arugula salad is absolutely delicious. Tossed in a quick and easy homemade lemon Dijon vinaigrette, this nutritious salad is a must-try!

    Plate with quinoa arugula salad ready to be served.

    Why This Recipe Works

    • This salad is very easy to put together! It requires minimal efforts, you'll just need to cook the quinoa, whisk the lemon Dijon vinaigrette, and toss all the ingredients together. The only chopping task is slicing the green onions.
    • Not only is it delicious, it's vegetarian, filling and very satisfying. This healthy quinoa salad has a ton of flavor and a lot of different textures. You'll get peppery arugula, hearty quinoa, a whole grain high in protein and fiber, crunchy sunflower seeds and edamame, sweet cranberries, fresh green onions and creamy goat cheese. All tossed in a tangy, citrusy vinaigrette. Everything matches together beautifully, and every bite just keeps getting better and better.
    • It's super versatile and customizable. You can use it as a main course, a side dish, an appetizer. Throw some grilled chicken or grilled steak on top of it for extra protein if you'd like. Switch the sunflower seeds for any nuts of your choice, or even the goat cheese for feta cheese if you prefer. It's also great for meal prep, I'd recommend keeping the dressing on the side if you'd like to do that to avoid the arugula from welting.

    How To Make Quinoa Arugula Salad

    • Start by cooking the quinoa. You'll want to let it cool down completely before putting the salad together. Follow the instructions of the package of quinoa you use, but it's the same as cooking rice. Rinse it, then cook it in water until all absorbed, before fluffing it with a fork.
    • While the quinoa is cooking, or cooling down, whisk together all the vinaigrette ingredients. It doesn't require any special equipment, no blending or anything.
    Picture of all individual ingredients in small bowls.
    • Everything else just needs to be measured out, except for the green onions, which do require a little knife work, you'll just want to slice them thinly.
    • Assemble the quinoa arugula salad together, serve and enjoy!
    Cooked quinoa in skillet.
    Cook quinoa per package instruction.
    Picture of measuring cup with vinaigrette and whisk.
    Whisk together all ingredients of lemon Dijon vinaigrette.
    Bowl with all ingredients of quinoa arugula salad before being tossed together.
    Assemble salad together, pour vinaigrette over & mix.

    Check Out These Salads Too

    • Beet And Cucumber Salad With Goat Cheese
    • Hearts Of Palm Salad With Shallot Vinaigrette
    • Tuna And Bean Salad With Corn and Avocado
    • Prosciutto and Melon Caprese Salad

    Tips And Frequently Asked Questions

    • What kind of quinoa should you use? Any kind will work! I used tricolor quinoa, but white, red or black would be just as delicious.
    • Store any leftovers in an airtight container refrigerated for up to 4 days.
    • If you make the salad in advance, save the dressing to the side until right before serving.
    Picture of plate with quinoa salad and wooden spoon.
    • If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
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    Picture of plate with quinoa salad.

    Quinoa Arugula Salad

    Priscilla Lawrence
    Fresh, packed with flavor and textures, this quinoa arugula salad is absolutely delicious. Tossed in a quick and easy homemade lemon Dijon vinaigrette, this nutritious salad is a must-try!
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Salad
    Cuisine American
    Servings 4 servings
    Calories 335 kcal

    Equipment

    • fine mesh strainer to rinse quinoa
    • small pot to cook quinoa
    • small bowl
    • whisk
    • large bowl

    Ingredients
      

    • 2 cups cooked quinoa cooled, about ¾ cup to 1 cup raw quinoa.
    • 3 cups arugula or more to taste
    • ½ cup edamame shelled
    • ⅓ cup dried cranberries 50% less sugar or regular
    • ⅓ cup crumbled goat cheese
    • 2 stalks green onion finely sliced, about 2 tablespoons
    • ¼ cup sunflower seeds
    • ½ teaspoon salt more or less to taste
    • ¼ teaspoon black pepper more or less to taste

    For the Lemon Dijon Vinaigrette

    • 2 tablespoons avocado oil or light olive oil
    • 2 tablespoons fresh lemon juice about 1 lemon juiced
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1 pinch salt
    • 1 pinch black pepper

    Instructions
     

    • Place quinoa in fine mesh strainer, rinse under cold running water, then cook per package instructions. Once cooked, fluff with fork and let it cool down completely.
      Cooked quinoa in skillet.
    • While quinoa is cooking (or cooling), put together lemon dijon vinaigrette by adding all ingredients to small bowl and whisking until well incorporated.
      Picture of measuring cup with vinaigrette and whisk.
    • In large bowl, add arugula, cooled quinoa, edamame, dried cranberries, goat cheese crumbles, sliced green onions and sunflower seeds together. Sprinkle with salt and pepper, pour vinaigrette over, then toss until well coated. Serve and enjoy.
      Bowl with all ingredients of quinoa arugula salad before being tossed together.

    Notes

    • Quinoa: I used tricolor quinoa for this recipe, but you can use any quinoa of your choice, such as white or red. 
     
    *The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

    Nutrition

    Serving: 1serving | Calories: 335kcal | Carbohydrates: 34g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 397mg | Potassium: 394mg | Fiber: 5g | Sugar: 5g | Vitamin A: 622IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 3mg
    Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
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    Picture of Priscilla Lawrence owner of Sprinkled with Balance.

    About Priscilla Lawrence

    Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.

    Learn more about me →
    « Tuna And Bean Salad With Corn and Avocado
    Easy Dijon Aioli »
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      Recipe Rating




    1. Emily says

      April 21, 2023 at 4:19 pm

      5 stars
      Made this salad and it was so perfect for lunches for days. Arugula didn't even wilt. Highly recommend, it's delicious and the dressing is super good too.

      Reply
      • Priscilla says

        April 21, 2023 at 4:25 pm

        Oh good to hear! I love this salad so much too. Thanks for leaving a rating Emily!

        Reply
    2. Cindy says

      May 26, 2023 at 1:18 pm

      5 stars
      This salad is so amazing. And the dressing. Yum. The flavors are crazy wonderful. Perfect, easy staple for your summer parties.

      Reply
      • Priscilla says

        May 27, 2023 at 1:39 pm

        A good dressing makes a huge difference! Thank you Cindy!

        Reply

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    Hi, I'm Priscilla!

    Picture of Priscilla Lawrence owner of Sprinkled with Balance.

    Based in California but born and raised in France, I welcome you to Sprinkled With Balance where I share elevated nutrient-rich recipes that aren't overly restrictive, complicated, or boring! I'm a mom of two, ...

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