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Home » Recipe Index » Lunch/Dinner Entree

Arugula Quinoa Salad

Modified: May 2, 2025 · Published: Apr 10, 2025 by Gigi & Sersie · This post may contain affiliate links.

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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.

Arugula quinoa salad in a bowl with wooden salad spoons and extra dressing on the side.

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!

Jump to:
  • Pro Tips & Variations
  • Arugula Quinoa Salad Ingredients
  • How to Make This Salad
  • Storage Tips
  • How to Serve
  • Final Thoughts
  • Related Salad Recipes to Check Out
  • Arugula Quinoa Salad

Pro Tips & Variations

  • 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.
  • Add some air fryer tofu or roasted chickpeas for a plant-based protein boost.
  • 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:

Ingredients for arugula quinoa salad: arugula, cooked quinoa, sliced almonds, and lemon dressing.
  • 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:

  1. In a medium saucepan, combine rinsed quinoa with 2 cups of water and a pinch of salt.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat to medium-low, cover, and simmer for 3 to 5 minutes.
  4. 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.
  5. Fluff with a fork and let cool. You’ll end up with about 3 cups of fluffy quinoa.

Check out how to cook quinoa for pressure cooker instructions.

Quinoa being rinsed under water in the sink with a fine mesh strainer.
Rinse quinoa in a fine mesh strainer under cold water.
Water being added to a pot with quinoa.
Combine rinsed quinoa with water and a pinch of salt. Bring to a boil over medium-high heat.
A lid being placed on a pot of quinoa.
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.
A pot of cooked quinoa being fluffed with a fork.
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.

Lemon vinaigrette dressing being whisked in a small bowl.

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.

Sliced almonds on a parchment-lined baking sheet before going into the oven.
Preheat your oven to 350°F (175°C). Spread sliced almonds in a single layer on a baking sheet.
Toasted almonds on a parchment lined 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

  1. In a large bowl, add arugula, cooled quinoa, and toasted almonds.
  2. Drizzle on ½ to all of the salad dressing, depending on your taste preference.
  3. 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.

Arugula with quinoa in a bowl with toasted almonds being added.
In a large bowl, add arugula, cooled quinoa, and toasted almonds.
Lemon vinaigrette dressing being added to the arugula quinoa salad with toasted sliced almonds.
Drizzle on ½ to all of the salad dressing, depending on your taste preference.
Arugula quinoa salad being gently tossed in a bowl with wooden tongs.

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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.

How to Serve

This versatile quinoa arugula salad is:

  • A full meal on its own, thanks to the whole grain quinoa, which is considered a complete protein.
  • 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.
Two bowls of arugula quinoa salad with salad tongs on the side and dressing.

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.

Related Salad Recipes to Check Out

  • Chickpea sweet potato salad in a bowl with fork.
    Chickpea Sweet Potato Salad
  • Kale and quinoa salad in a bowl topped with fresh sliced lemon.
    Kale and Quinoa Salad
  • Vegan Greek salad in a bowl with fork.
    Vegan Greek Salad
  • A bowl of curry quinoa chickpea salad with sliced avocado and two lemon wedges.
    Curry Quinoa Chickpea Salad

If you tried this Arugula Quinoa Salad or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.

Two bowls of arugula quinoa salad with salad tongs on the side and dressing.

Arugula Quinoa Salad

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 3
Calories: 402kcal
Author: Gigi & Sersie
Print Pin Rate
Try this arugula quinoa salad for a light and healthy meal. Enjoy the flavors of peppery arugula and nutty quinoa.

Ingredients  

  • 1 cup uncooked quinoa yields about 3 cups cooked
  • ½ cup of Lemon Vinaigrette Dressing
  • ½ cup sliced almonds
  • 10 to 12 cups baby arugula
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Instructions

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.
    • Check out how to cook quinoa for pressure cooker instructions.
    • 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

    1. Add lemon zest for an extra citrus kick.
    2. Use red quinoa for an earthier taste and a pop of color.
    3. Swap almonds with hemp seeds, pine nuts, or pumpkin seeds for nut-free options.
    4. Add some air fryer tofu nuggets or roasted chickpeas for a plant-based protein boost.
    5. Don’t skip the Dijon mustard in the lemon vinaigrette dressing—it’s the secret to that good dressing flavor!
    6. Store leftovers in the fridge in a mason jar or an airtight container for up to 4 days.

    Nutrition

    Calories: 402kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 237mg | Potassium: 701mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 18mg | Calcium: 177mg | Iron: 4mg
    Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
    Two women standing in the kitchen smiling.
    Gigi & Sersie

    Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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    Reader Interactions

    Comments

    1. Gigi & Sersie

      May 02, 2025 at 10:20 pm

      5 stars
      Light and flavorful. To make it a meal, adding the air fryer tempeh or tofu is a must IMO.

      Reply
    5 from 1 vote

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