Learn how to make the BEST Arugula Quinoa Salad! This delicious salad is bursting with fresh flavors, and you'll love the combination of tasty veggies, tangy feta cheese, and zesty lemon vinaigrette (that's ready in minutes). It's so easy to throw together and so scrumptious ... make it tonight!
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Ginnie's Take
The inspiration for this delightful Arugula and Quinoa Salad came directly from my pantry! I love sunny Mediterranean flavors, so my refrigerator is often overflowing with fresh veggies. As dinner time approached, I was inspired to clean out my fridge to make a hearty quinoa salad with arugula, tomatoes, cucumbers, pickled onions, olives, and feta cheese. This mouthwatering recipe was the result, and from the first bite, I knew it was a keeper!
Why You'll Love This Salad
- Easy + Delicious - This mouthwatering salad is super easy to make! Simply pickle the onions, cook the quinoa, make the dressing, and chop a few veggies, then toss everything together. You can even prepare the recipe in advance (it's perfect for meal prep). And you won't be able to resist its wonderful, fresh flavors either!
- Versatile - You can serve this filling salad as a light main course or as a side dish. And it's simple to customize, too. Mix the arugula and quinoa base with different vegetables, cheeses, and dressings, depending on what's in your pantry and refrigerator. You'll find lots of tips and ideas below to inspire you.
- Nutritious Ingredients - You can feel good about eating this flavorful, veggie-packed salad! According to the Cleveland Clinic, quinoa is a nutrient-dense seed that contains an abundance of vitamins and minerals, it's a good source of protein and fiber, and it's gluten free. Arugula has many benefits as well, according to WebMD, which says that it's low in calories and a great source of antioxidants.
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Ingredients
You can make this yummy salad with simple ingredients that you'll find in any grocery store! Here's what you'll need:
- Arugula - Fresh arugula (also known as rocket) has a distinctive bright, peppery, spicy flavor, as well as a lovely crisp texture, that works so well in this recipe.
- Quinoa - Known for it's earthy, slightly nutty flavor, fluffy quinoa makes a wonderful salad base. I used white quinoa, but other varieties (such as red, black, or tri-color) can be substituted. Fun Fact: Although it looks like a grain, did you know that quinoa is actually a seed?
- Veggies + Herbs - This recipe uses a combination of fresh veggies (grape tomatoes and cucumber), Pickled Onions (which are super simple to make), and fresh basil.
- Cheese - Tangy feta cheese adds a sunny Mediterranean flavor!
- Olives - Briny olives pair perfectly with the salad's fresh ingredients. I used a combination of kalamata olives and castelvetrano olives, but you can choose your fave variety.
- Dressing - This recipe features my homemade Honey Lemon Dressing, which uses just five ingredients (including salt and pepper) and takes minutes to make. The lightly sweetened vinaigrette is the perfect complement to the peppery arugula.
This veggie quinoa salad is naturally vegetarian, nut free, and gluten free, and you can easily make it vegan and dairy free with a few simple swaps. Check out the Variations section below for tips.
You'll Also Need
You'll also want to gather a medium pot to cook the quinoa, a couple jars (mason jars work great) or bowls to prep the onions and dressing, a sharp knife for chopping the veggies, and a large bowl to mix everything together.
How to Make Quinoa Arugula Salad
This recipe has a few components, but each one is quite easy! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep pickled onions. Because they need time to pickle, start with the onions. Combine the vinegar, sugar, and salt in a microwave safe container (or small pot), heat until the vinegar is hot, then stir until the sugar and salt are completely dissolved. Add the onions, then set aside to pickle. Tip: You can prepare the onions in advance to save time. I like to keep a jar in my fridge at all times ... they're delicious on everything from tacos to sandwiches to salads (and so much more)!
- Cook quinoa. If you've never made it before, you'll be happy to know that cooking quinoa is really easy. Mix it with water and a little salt in a medium pot, then cook until the water is absorbed, and the quinoa is tender and fluffy with each grain still holding its shape. Once done, set aside to cool slightly. Tip: The quinoa can also be made in advance, and you could even use leftovers if you have them.
- Make vinaigrette + other ingredients. To prepare the Lemon Honey Dressing, add the fresh lemon juice, olive oil, honey, and salt and pepper to a mason jar (or small bowl), then shake (or whisk) together to combine. You'll also want to chop the tomatoes, cucumber, and olives, slice the fresh herbs, and crumble the feta.
- Combine quinoa with veggies, olives, cheese, and dressing. Once the quinoa has cooled, add it to a large bowl, along with the veggies, olives, feta, and lemon vinaigrette. Mix well, then season generously to taste with salt and pepper.
- Mix in arugula. As the final step, fold in the fresh arugula. Tip: Make sure to add the arugula shortly before serving. That way, it won't wilt.
And that's all there is to it, time to enjoy your delicious Arugula Quinoa Salad! You are going to love this easy, flavorful, fresh-tasting recipe.
Variations
This Mediterranean-inspired Quinoa and Arugula Salad is perfect as-is, but you can easily customize it according to what's in your pantry! Here are a some ideas to try:
- Greens - Substitute different greens, such as spring mix, spinach, or baby kale, for the arugula.
- Grains - Replace the quinoa with cooked grains, like rice, millet, bulgur, or freekeh.
- Veggies - Swap in fresh (or cooked) vegetables, such as asparagus, zucchini, green beans, broccoli, avocado, cauliflower, or bell peppers. Sun dried tomatoes and canned artichoke hearts, Roasted Vegetables, or Grilled Vegetables would also be delish.
- Fruits - For a touch of sweetness, mix in fresh fruits, like grapes or blueberries, or dried fruits, such as cranberries.
- Cheese - Goat cheese would make a lovely sub for the feta, or you could use a harder, grated cheese. Parmesan or sharp cheddar would be tasty.
- Dressing - Almost any vinaigrette style dressing can be used here. Try it with my Lemon Olive Oil Dressing, Red Wine Vinaigrette, Maple Salad Dressing, or French Vinaigrette.
- Herbs - Any tender herb will work great in this hearty arugula salad. Try fresh mint, dill, tarragon, chives, or parsley, for example.
- Protein - Add extra protein by stirring in some chickpeas, baked tofu, or chopped nuts (like almonds, walnuts, pistachios, or pecans).
- Vegan + Dairy Free - This recipe can easily be made vegan and dairy free simply by skipping the feta (or by using a plant based alternative). For vegans, you'll also want to replace the honey in the dressing with maple syrup, or you can use my Lemon Olive Oil Vinaigrette instead (which is even easier to make).
Serving Suggestions
This hearty arugula salad with quinoa can be served warm, at room temperature, or chilled, and it makes a great one dish meal (or side dish)! I like to pair it with some crusty, artisan bread, or my homemade Beer Bread or irresistible Garlic Bread. You could also serve it alongside soup (like this Roasted Carrot Soup or this Curry Corn Chowder) or a sandwich (try it with my Broccoli Rabe Grilled Cheese or this simple Tomato Toast). And it would make a great side dish for a larger spring or summer feast, too!
Storage
Store any leftovers in an airtight container in your refrigerator, where they'll stay fresh for about three to four days. If you know you won't be able to eat the whole recipe immediately, or you'd like to prepare the salad in advance, I'd recommend stirring in the arugula just before serving to maintain its crisp texture.
Related Recipes
Looking for more arugula and quinoa ideas? Try one of these mouthwatering recipes next:
- This Nectarine Arugula Salad has the perfect combo of sweet and savory flavors!
- You'll love this classic Wild Rice Salad with Arugula. Serve it during the holidays or anytime of year.
- This unique Plum Gouda Pizza is topped with a bright arugula salad (the perfect finishing touch)!
- You won't be able to resist this Superfood Quinoa Salad, which is bursting with flavorful fruits and veggies.
- If you like unexpected recipes, make sure to try this Watermelon Quinoa Salad. It's perfect for summer!
- This Kale Quinoa Salad with Sweet Potatoes features an unforgettable blend of unique flavors.
- If you like bowl meals, don't miss this yummy Mediterranean Quinoa Veggie Bowl!
- This tasty Greek Quinoa Salad is a fun twist on the classic salad.
Arugula Quinoa Salad
Ingredients
For Pickled Onions:
- ½ cup white wine vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 1 medium red onion, thinly sliced
For Quinoa:
- 1 cup quinoa
- 1 teaspoon kosher salt
For Lemon Dressing:
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon kosher salt (or to taste)
- ¼ teaspoon pepper (freshly ground)
For Salad:
- 1 ½ cups grape tomatoes, halved
- ½ english cucumber, diced
- ½ cup crumbled feta cheese
- ⅓ cup halved olives (such as kalamata or castelvetrano)
- handful fresh basil, sliced
- 4 cups arugula
Instructions
Prepare Pickled Onions:
- Combine vinegar, sugar, and salt in a pint sized jar or small bowl.
- Microwave for 45 to 60 seconds, or until hot. Stir until sugar and salt are dissolved.
- Add red onions, pressing down to submerge in hot liquid. Cover and set aside to pickle for at least 30 minutes.
Prepare Quinoa:
- Combine quinoa, 2 cups water, and 1 teaspoon salt in a medium pot over high heat.
- Bring to a boil, then cover pot and reduce heat to low. Cook for 15 to 18 minutes, or until water is absorbed and quinoa is tender.
- Remove from heat, then fluff with a fork. Set aside to cool slightly before using.
Prepare Dressing:
- Add olive oil, lemon juice, honey, salt, and pepper to a jar (or bowl).
- Cover jar and shake vigorously until ingredients are combined and dressing looks thick and creamy (or whisk together if using a bowl).
- Season to taste with additional salt and pepper, if desired. Set aside.
Assemble Salad:
- Combine quinoa, tomatoes, cucumber, feta, olives, basil, ½ cup pickled onions (drained), and ¼ cup dressing in a large bowl. Mix well.
- Taste, then add additional dressing, salt, and pepper to taste (if needed).
- Gently mix in arugula.
- Serve salad immediately. Enjoy!
Notes
Nutrition
