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.
Nila says
I love this salad, thanks for the recipe.
Wafa Shami says
Thank you Nila!