Arugula Quinoa Salad

5 from 1 vote

Try this meal for a light and healthy meal. Enjoy the flavors of peppery arugula and nutty quinoa.

Prep Time10

Cook Time20

Chill Time1

Total Time1 30

Course: Lunch/Dinner Entrée

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 402kcal

Make the quinoa according to the recipe instructions. Then set the quinoa aside and allow it to 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.
Make the lemon vinaigrette dressing according to recipe instructions. Set it aside.
In a large bowl, add arugula, cooled quinoa, and toasted almonds.
Drizzle half (to all) of the salad dressing, depending on your taste preference.
Toss the arugula quinoa salad and enjoy!

Let the quinoa cool to room temperature (or at least lukewarm) before mixing it with the greens to prevent wilting.
For milder greens, replace part or all of the arugula with baby spinach or mixed spring greens.
Swap almonds with hemp seeds, pine nuts, or pumpkin seeds for nut-free options.
Add some air fryer tofu, air fryer tempeh, roasted chickpeas, or vegan feta for a plant-based protein boost.
Store leftovers in the fridge in a mason jar or an airtight container for up to 2 days. If you store ingredients separately, they last up to 4 days.