Quinoa Arugula Salad

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

4 servings

Level:

intermediate

About the Recipe

This Quinoa and Arugula salad is earthy, herby, light, and super satisfying! It’s totally perfect as a healthy, balanced lunch, and it’s equally awesome served as a holiday side dish.

Ingredients

Salad

2 cups cooked quinoa
4 cups baby arugula (~3 oz.)
1/2 cup golden raisins
1/2 cup chopped walnuts
2 Tablespoons fresh mint, minced
1 Tablespoon fresh dill, minced

Dressing

1/4 cup olive oil
1.5 Tablespoons apple cider vinegar
3 Tablespoons orange juice freshly squeezed
1 teaspoons orange zest
pinch salt
pinch pepper

Preparation

Instructions

First, do all the prep work. Juice and zest the orange, and mince the mint and dill.
Make the dressing by whisking the oil, apple cider vinegar, orange juice, and orange zest together. Season with salt and pepper.
Add the arugula, walnuts, raisins, mint, and dill to a large bowl. Pour all of the salad dressing on top and toss it together.
Add the quinoa and toss the salad again. Season lightly with salt and pepper, and it’s ready to serve!

Notes

Be sure to use certified gluten-free quinoa if you have a gluten allergy or sensitivity!
For more flavor, cook the quinoa in vegetable broth or chicken broth instead of water.
To prevent the arugula from wilting, make sure the quinoa is completely cooled before tossing it with the salad.
Walnut substitutes: Chopped almonds, cashews, sunflower seeds, or pepitas.
Golden raisin substitutes: Regular raisins, dried cranberries, or minced dates.
Optionally, add 1/4 cup feta, gorgonzola, or goat cheese.
For more protein, add 1/2 cup cannellini beans to the salad, a can of drained tuna, or 1 cup diced grilled chicken.

Nutrition