Arugula and quinoa salad is a delightful blend of flavors and textures. This salad features fluffy quinoa, which provides a hearty and protein-rich base, paired with arugula's peppery leaves and toasted almonds, which give it a distinct crunch texture.
This salad is simple yet delightful, making it a perfect addition to your dinner table or a quick lunch option. I guarantee it will become a regular favorite in your household.
If you enjoy quinoa, be sure to try my other quinoa salad recipes as well: Tuna quinoa salad, tabouleh with quinoa, and fava beans salad.
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Why You'll Love This Recipe
- Fresh & Flavorful: The combination of arugula’s peppery kick with quinoa creates a delicious balance of flavors with toasted almonds adding extra layers of taste and texture.
- Quick & Easy: This salad comes together in just a few minutes, making it perfect for busy days or when you want a healthy, no-fuss meal.
- Nutrient-Rich: Arugula is packed with vitamins and quinoa with protein, making this salad a super healthy choice for boosting your immunity and overall well-being.
- Perfect for Any Occasion: Whether you’re looking for a light lunch, a side dish for dinner, or a refreshing addition to a potluck, this salad fits perfectly into any meal plan.
Equipment
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- Pot - For cooking quinoa.
- Knife - For chopping toasted almonds.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Arugula - A leafy green with a peppery, slightly bitter flavor, commonly used in salads and sandwiches.
- Quinoa - It is a nutrient-dense seed often used as a grain, known for its fluffy texture, nutty flavor, and high protein content, making it a staple in healthy, gluten-free diets.
- Toasted Almonds - They enhance this salad with their nutty flavor and add a crunchy texture to the salad.
- Fresh Lemon Juice - Fresh lemon juice is highly recommended to use for dressing.
- Extra Virgin Olive oil - Good quality extra virgin olive oil makes a big difference in the taste.
- Sea Salt - I like to use sea salt.
Instructions
Step 1 | Rinse quinoa thoroughly under cold water to remove residue.
Step 2 | In a small pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed and the quinoa is tender.
Step 3 | In a small bowl, whisk together lemon juice, olive oil, and salt. Set aside.
Step 4 | In a large bowl, layer the arugula, the cooled quinoa, and the toasted almonds.
Step 5 | Pour the dressing over the salad and toss until well combined.
Variation and Substitutions
- For a different flavor profile, swap out the arugula for other leafy greens like kale, baby romaine, or spinach
- Add creamy avocado slices for richness.
- Add other vegetables, red cabbage, and beets.
- Add cheese feta, goat cheese, halloumi cheese, or blue cheese. Or omit the cheese for a vegan option.
- Instead of roasted almonds, add pecans or sunflower seeds. Omit for a nut-free option.
- Add grilled chicken, turkey breast, grilled shrimp or salmon. For vegan options add black beans or chickpeas.
Storage and Pro Tips
- If arugula is not pre-washed, cut the stems and wash well before using.
- If you prefer smaller pieces of arugula, you can give it a rough chop.
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Ensure the almonds are toasted, as their rich, nutty flavor significantly enhances the taste of this salad.
Frequently Asked Questions
Absolutely! Quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities. Just ensure all other ingredients, like dressings, are also gluten-free.
Keep the arugula dry and add the dressing just before serving to maintain its crispness.
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More Delicious Quinoa Salads
Arugula and Quinoa Salad
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 1x
- Category: Lunch/Side Dish
- Diet: Gluten Free
Description
Arugula and quinoa salad is a delightful blend of flavors and textures. This salad features fluffy quinoa, which provides a hearty and protein-rich base, paired with arugula's peppery leaves and toasted almonds, which give it a distinct crunch texture.
Ingredients
- ½ cup raw (uncooked) quinoa
- 1 cup of water
- 4 cups arugula
- ¼ cup almonds toasted and chopped
Dressing
- Juice of 1-2 Lemons (adjust to taste)
- 3 Tablespoons extra virgin olive oil
- ½ Teaspoon sea salt (adjust to taste)
Instructions
Prepare the Quinoa:
- Rinse quinoa thoroughly under cold water to remove residue.
- In a small pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed and the quinoa is tender.
- Let quinoa cool completely.
Prepare the Dressing:
- In a small bowl, whisk together lemon juice, olive oil, and salt. Set aside.
- Toast the Almonds: Place almonds on a baking sheet and toast under the broiler for 3-4 minutes, keeping a close eye to prevent burning.
- Allow almonds to cool, then chop roughly.
Assemble the Salad:
- In a large bowl, layer the arugula, the cooled quinoa, and the toasted almonds.
- Pour the dressing over the salad and toss until well combined.
Notes
- If arugula is not pre-washed, cut the stems and wash well before using.
- If you prefer smaller pieces of arugula, you can give it a rough chop.
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Ensure the almonds are toasted, as their rich, nutty flavor significantly enhances the taste of this salad.
Wafa Shami says
Hi Mona, I'm so happy to hear that. You're welcome, and thank you for the review.
Nila says
I love this salad, thanks for the recipe.
Wafa Shami says
Thank you Nila!