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!
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.
- 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!
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.
Quinoa Arugula Salad
- 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
- 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.
- While quinoa is cooking (or cooling), put together lemon dijon vinaigrette by adding all ingredients to small bowl and whisking until well incorporated.
- 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.
- Quinoa: I used tricolor quinoa for this recipe, but you can use any quinoa of your choice, such as white or red.