Quinoa Arugula Salad

5 from 5 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad

Cuisine: American

Servings: servings

Calories: 335kcal

Author: Priscilla Lawrence

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.
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.

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