This tasty Quinoa Arugula Salad is features a base of fluffy quinoa and peppery arugula tossed with chickpeas, cranberries, almonds, red onion, and a fast and flavorful homemade lemon vinaigrette. It’s a perfect way to increase your daily fiber and veggies!
We’re no stranger to quinoa around here. This powerhouse grain is small and mighty, making it a perfect mix-in for salads galore.
I’ve made it a habit of dicing my veggies extra small and eating my quinoa salads with a spoon so I can cram the maximum amount of flavor and mix-ins into every bite. It’s a bit glorious.
By chopping the arugula along with the onion, broccoli, and dried cranberries you will get all the goodness in each spoonful. YES PLEASE! I paired this easy peasy salad with some fiber-rich chickpeas, chopped sliced almonds, optional feta crumbles, and a deliciously and speedy lemon dressing.
Legit so excited for y’all to try this one!
Ingredient Spotlight
FROM THE PANTRY: canned chickpeas, red onion, dry quinoa, dried cranberries, roasted/salted almonds, olive oil, white or red wine vinegar, garlic, salt and pepper.
FROM THE FRIDGE: lemons, arugula, broccoli, and feta
For a gluten-free salad that is gloriously vegan too, simply skip the feta and you’re good to go! There are even a few brands of vegan feta that are delicious and can be used here as well. Both options are fantastic!
For a nut-free salad, swap out the almonds in favor of roasted and salted sunflower seeds or pepitas. They’ll offer a salty crunch to the salad that’s allergy-friendly. Chopped bell peppers can also be added for extra flavor and crunch!
Quinoa aRUGULA sALAD
This rockin’ recipe is perfect for 4-6 side salads or 2-3 meal sized salads, depending on portion preference. It’s healthy and a total fiber powerhouse so you will often find me face-first in an extra large bowl of this delicious salad. No regrets!
Fancy yourself a meal prepper? This salad is excellent made in advance when you keep the arugula separate. This way the salad greens won’t have a chance to wilt; simply add a handful or so to your bowl before serving and dive in!
LEMON VINAIGRETTE DRESSING
COOK THE QUINOA
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Rinse and drain quinoa using a mesh strainer/sieve.
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Bring a small pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
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Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
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Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl and place in the fridge for a few minutes to cool it down.
MAKE THE DRESSING
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While the quinoa cooks, make the dressing and prep remaining salad ingredients.
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Juice lemons to yield ¼ cup of juice and add to a small mason jar.
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Peel and mince garlic. Add garlic and the remaining dressing ingredients to the jar and secure with the lid. Shake well to emulsify.
PREP AND SERVE SALAD
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Wash and dry arugula then give it a rough chop for more bite-sized pieces.
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Finely mince the red onion. For less of a onion-y bite, feel free to add onion to the dressing jar to let the it marinate for a few minutes. The result is delicious!
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Finely chop/tear broccoli florets into small pieces. Little bites are preferred here so you can get some broccoli goodness in every forkful!
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To the mixing bowl with the quinoa, add arugula, broccoli, drained/rinsed chickpeas, and dried cranberries. Shake dressing once more and add to salad with onions. Mix well.
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Lastly mix in almonds and optional feta. Give it a taste and add any extra salt and pepper desired. (I like to add a teeny pinch of each) Serve and enjoy!
Recipe yields 4-6 side salads or 2-3 meal sized salads, depending on portion preference.
Nutrition Facts below are estimated for 1 of 4 servings of salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 409kcal, Carbohydrates: 62g, Protein: 16g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 11mg, Sodium: 308mg, Potassium: 605mg, Fiber: 12g, Sugar: 18g, Vitamin A: 223IU, Vitamin C: 29mg, Calcium: 160mg, Iron: 5mg
Q: What kind of quinoa can I use?
This salad uses white quinoa, but red quinoa or tri-color quinoa can be used too; whatever you have on hand! I love all three options for quinoa salads.
White quinoa tends to be a bit fluffier, making it a good starter quinoa. If you’re new to quinoa and would like some step by step photos and tips on cooking it, check out my handy dandy “how to cook quinoa” tutorial!
I love to prep a big batch to toss into salads all week long! It’s even great in chili too!
If you get a chance to try this speedy quinoa arugula salad recipe, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty creation!
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