Looking for a light, flavor-filled, protein-packed salad made with whole foods? This arugula quinoa salad recipe is the perfect combination of peppery arugula, nutty quinoa, and crunchy toasted almonds, all tossed in a bright and zesty lemon vinaigrette dressing. Whether you're planning a dinner party, searching for a healthy side dish, a light meal, or just craving something fresh and vibrant, this salad checks all the boxes. Plus, it's great for meal prep!
Don’t skip the Dijon mustard in the lemon vinaigrette dressing—it’s the secret to that good dressing flavor!
Arugula Quinoa Salad Ingredients
This delicious salad comes together using simple ingredients you likely already have:
Baby arugula: This peppery green adds a bold, slightly spicy flavor. Arugula is right in antioxidants and a great source of vitamins A, C, and K. If you prefer a milder green, use baby spinach.
Quinoa: I used white quinoa, but red quinoa also works. White quinoa is slightly milder, whereas red or tricolor quinoa has a deeper, earthier flavor and offers a pop of color. Quinoa is a gluten-free whole grain high in plant-based protein and has a light, nutty flavor. Cook quinoa ahead of time and let it cool. Hot quinoa will wilt your greens.
Sliced almonds: Toasted until golden brown, they add the perfect crunchy texture. Almonds are also a great source of healthy plant fats, vitamin E, and protein. You can also substitute sunflower seeds, pumpkin seeds, hemp seeds, or pine nuts.
Lemon vinaigrette dressing: This good dressing brings it all together with a ton of flavor. Made with extra virgin olive oil, lemons, Dijon mustard, maple syrup, and seasonings, this zesty lemon vinaigrette dressing is the perfect complement this quinoa arugula salad a ton of flavor.
Optional add-ons: grape tomatoes or juicy cherry tomatoes, thinly sliced red onion, sweet golden raisins, sweet red pepper, green onions, creamy avocado, sunflower seeds, hemp seeds, air fryer tofu nuggets, or crispy chickpeas (garbanzo beans) for extra protein and crunch.
How to Make This Salad
This recipe makes four entrée-sized salads. It's a wonderful light meal.
Prepare the Quinoa
Start with rinsing 1 cup of quinoa using a fine mesh strainer under cold water to remove bitterness. Then, to cook it on the stovetop:
In a medium saucepan, combine rinsed quinoa with 2 cups of water and a pinch of salt.
Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer for 3 to 5 minutes.
Turn off the heat and let it sit, covered, for at least 15 minutes. It's important to keep it covered so the quinoa absorbs all the water.
Fluff with a fork and let cool. You’ll end up with about 3 cups of fluffy quinoa.
Rinse quinoa in a fine mesh strainer under cold water.
Combine rinsed quinoa with water and a pinch of salt. Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer for 3 to 5 minutes. Turn off the heat and let it sit, covered, for at least 15 minutes. It's important to keep it covered so the quinoa absorbs all the water.
Fluff with a fork and let cool.
Tip: Letting it cool completely or at least to lukewarm before mixing into your salad prevents wilting the greens. You don’t want hot quinoa ruining your crisp leafy greens!
Make the Lemon Vinaigrette Dressing
While the quinoa is cooling, make the lemon vinaigrette dressing according to recipe instructions. This dressing takes about 5 minutes to make in a small bowl or mason jar—no food processor or blender required. Set the dressing aside.
How to Toast Almonds
Preheat your oven to 350°F (175°C). Spread sliced almonds in a single layer on a baking sheet. Bake for 5–7 minutes until golden brown and fragrant. Keep an eye on them—they go from toasted to burnt quickly! Remove from the oven and let cool to room temperature.
Preheat your oven to 350°F (175°C). Spread sliced almonds in a single layer on a baking sheet.
Bake for 5–7 minutes until golden brown and fragrant. Remove from the oven and let cool to room temperature.
Assemble the Perfect Salad
In a large bowl, add arugula, cooled quinoa, and toasted almonds.
Drizzle on ½ to all of the salad dressing, depending on your taste preference.
Toss gently to coat.
If serving later or meal prepping this delicious salad, store components separately in an airtight container and combine just before eating to maintain freshness.
In a large bowl, add arugula, cooled quinoa, and toasted almonds.
Drizzle on ½ to all of the salad dressing, depending on your taste preference.
Storage Tips
This cold quinoa salad is ideal for meal prep. Store leftovers in the fridge in a mason jar or an airtight container. It tastes great 1–2 days later and is still enjoyable up to 3–4 days after making. Great for a quick main course or side dish throughout the week.
A great side salad for veggie burgers or grilled veggies.
Easily dressed up with pine nuts, sunflower seeds, sweet golden raisins, garbanzo beans, or kalamata olives.
Perfect served at room temperature, chilled, or slightly warm.
Final Thoughts
This arugula quinoa salad is the perfect salad for spring and summer. It's vibrant, flavorful, adaptable, and a full meal in its own right. Packed with protein-packed quinoa, peppery taste, and a bright, citrusy vinaigrette—it’s a healthy salad recipe you'll come back to again and again.
So go ahead—grab a salad bowl, toss it all together, and enjoy this nourishing bowl of goodness. Whether it’s for meal prep, a quick main dish, or a flavorful side, this salad brings a ton of flavor with every bite.
Tip: Letting it cool completely or at least to lukewarm before mixing into your salad prevents wilting the greens. You don’t want hot quinoa ruining your crisp leafy greens!
Make the Lemon Vinaigrette Dressing
While the quinoa is cooling, make the lemon vinaigrette dressing according to recipe instructions. This dressing takes about 5 minutes to make in a small bowl or mason jar—no food processor or blender required. Set the dressing aside.
How to Toast Almonds
Preheat your oven to 350°F (175°C). Spread sliced almonds in a single layer on a baking sheet. Bake for 5–7 minutes until golden brown and fragrant. Keep an eye on them—they go from toasted to burnt quickly! Remove from the oven and let cool to room temperature.
Assemble the Perfect Salad
In a large bowl, toss together the arugula, cooled quinoa, and toasted almonds. Drizzle on ½ to all of the lemon vinaigrette dressing, depending on your taste preference. Toss gently to coat.
If serving later or meal prepping this delicious salad, store components separately in an airtight container and combine just before eating to maintain freshness.
Notes
Add lemon zest for an extra citrus kick.
Use red quinoa for an earthier taste and a pop of color.
Swap almonds with hemp seeds, pine nuts, or pumpkin seeds for nut-free options.
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