Fresh, full of flavor and pleasing textures, this quinoa arugula salad is a simple and satisfying dish. Tossed with a bright lemon Dijon vinaigrette, it makes a nutritious main or side that’s perfect for meal prep or a quick weeknight dinner.
Why This Recipe Works
- Quick and easy to prepare. The steps are straightforward: cook and cool the quinoa, whisk together the lemon Dijon vinaigrette, and toss the ingredients. The only chopping needed is thinly slicing the green onions.
- Vegetarian and filling. This salad balances hearty quinoa with peppery arugula, creamy goat cheese, crunchy sunflower seeds and edamame, and sweet dried cranberries. The combination of textures and bright vinaigrette makes each bite satisfying.
- Versatile and customizable. Serve it as a main, a side, or an appetizer. Add grilled chicken or steak for extra protein, swap sunflower seeds for any nuts you prefer, or use feta instead of goat cheese. For meal prep, keep the dressing separate until serving to prevent the arugula from wilting.
How To Make Quinoa Arugula Salad
- Cook the quinoa. Rinse quinoa in a fine mesh strainer, then cook according to package instructions. Fluff with a fork and allow it to cool completely before assembling the salad.
- Make the vinaigrette. While the quinoa cooks or cools, whisk the lemon Dijon vinaigrette ingredients in a small bowl—no blender required.
- Measure and prepare the remaining ingredients. Shell the edamame if needed, crumble the goat cheese, thinly slice the green onions, and have the dried cranberries and sunflower seeds ready.
- Assemble and toss. Combine arugula, cooled quinoa, edamame, cranberries, goat cheese, green onions and sunflower seeds in a large bowl. Season with salt and pepper, drizzle the vinaigrette over the salad, and toss to coat. Serve immediately.
Tips And Frequently Asked Questions
- What kind of quinoa should you use? Any variety works. Tricolor quinoa adds visual interest, while white, red or black quinoa all provide great texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, keep the dressing separate and toss before serving.
- Make-ahead advice: If preparing ahead, keep arugula and dressing separate; combine them only when ready to serve to prevent wilting.
- If you try this recipe, a star rating or review is appreciated—it helps others find and trust the recipe.
- Follow the author on social channels or subscribe to their newsletter for more recipes and updates.
Quinoa Arugula Salad
Fresh and packed with bright, layered flavors, this quinoa arugula salad is tossed in a quick lemon Dijon vinaigrette and makes a nutritious, satisfying meal.
5 from 5 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 335 kcal
Equipment
- fine mesh strainer — to rinse quinoa
- small pot — to cook quinoa
- small bowl — to whisk the vinaigrette
- whisk
- large bowl — to assemble the salad
Ingredients
- 2 cups cooked quinoa (cooled; about ¾ to 1 cup raw quinoa)
- 3 cups arugula (or more to taste)
- ½ cup edamame, shelled
- ⅓ cup dried cranberries
- ⅓ cup crumbled goat cheese
- 2 stalks green onion, thinly sliced (about 2 tablespoons)
- ¼ cup sunflower seeds
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
For the Lemon Dijon Vinaigrette
- 2 tablespoons avocado oil (or light olive oil)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch salt
- 1 pinch black pepper
Instructions
-
Place the quinoa in a fine mesh strainer and rinse under cold running water. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool completely.
-
While the quinoa cooks or cools, make the lemon Dijon vinaigrette: combine the oil, lemon juice, Dijon mustard, garlic powder, onion powder, a pinch of salt and pepper in a small bowl and whisk until combined.
-
In a large bowl, combine arugula, cooled quinoa, edamame, dried cranberries, goat cheese, sliced green onions and sunflower seeds. Season with salt and pepper, pour the vinaigrette over the salad, and toss until everything is evenly coated. Serve immediately.
Notes
- Quinoa: Tricolor quinoa was used here, but white, red or black quinoa also work well.
*Nutrition values are approximate and based on the ingredients listed for one serving; actual values will vary with portion sizes and any substitutions.
Nutrition
Serving: 1 serving
|
Calories: 335 kcal
| Carbohydrates: 34 g
| Protein: 12 g
| Fat: 18 g
|
Calories: 335 kcal
| Carbohydrates: 34 g
| Protein: 12 g
| Fat: 18 g
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and simple to make. Based in California and born in France, I’m a mom of two, a former nutritionist, recipe developer and food photographer.
Learn more about me →