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Quinoa Arugula Salad with Lemon Vinaigrette

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This quinoa arugula salad recipe is bright, fresh and flavorful – perfect to make ahead for lunches or picnics. 

Quinoa Arugula Salad

CLICK HERE to pin Quinoa Arugula Salad with Lemon Vinaigrette for later.

quinoa arugula salad

I came home from Thailand with some serious inspiration to start making big ol’ pots of grains and beans.

And that is precisely what I did. In a jet-lagged haze I made lentils, black beans (which I wayyyyyy overcooked) and quinoa. At five in the morning. 🙂 Does anyone else have trouble cooking beans? I don’t know why I find it so complicated, but they never turn out right. Maybe I just need some more practice, but I think I’m going to try cooking them in the crock pot, I’ve heard good things with that method!

quinoa arugula salad

quinoa arugula salad

Anyway…whenever I make quinoa, I’m reminded that I don’t really love plain quinoa. I need to put it in something or at least dress it well and give it some flavor. It’s pretty boring on it’s own!

When I made this big ol’ pot of quinoa, I knew I wanted to put it into a salad. I was craving something bright, fresh and flavorful to eat for lunch this week. Quinoa Arugula Salad with Lemon Vinaigrette is all of those things and I just love how it turned out!

So what’s in this quinoa arugula salad?

quinoa arugula salad

Quinoa Arugula Salad with Lemon Vinaigrette

  • Quinoa: Ahhhh, the star of this quinoa arugula salad! Make a big batch and freeze it for later.
  • Arugula: This peppery green is perfect in salads. It adds great flavor bite and a gorgeous deep green shade. If arugula is a little too much for you, you could also use torn butter/bibb lettuce or red leaf lettuce. These greens don’t hold up quite as well once dressed, so dress them right before you eat the salad.
  • Lemon Vinaigrette: I added lemon juice and zest to the vinaigrette to give it that light lemon flavor that I love in salads this time of year.
  • Chopped Almonds: I added chopped almonds for some extra staying power and a necessary crunch. If you want a really filling salad, I recommend topping it with some garbanzo beans, chopped hard boiled eggs or grilled chicken.

And can you even believe that it has almost 20 grams of plant-based protein? Pretty impressive for a little grains & greens salad if you ask me! I can’t wait for you to try it.

If you love quinoa as much as I do, you might enjoy these other easy and healthy quinoa recipes:

Don’t forget to tag me (@myeverydaytable or #myeverydaytable) when you make this Quinoa Arugula Salad! I LOVE to see your creations. 

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Quinoa Arugula Salad with Lemon Vinaigrette

  • Author: Emily Dingmann
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stove
  • Cuisine: Vegetarian
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This quinoa arugula salad recipe is bright, fresh and flavorful – perfect to make ahead for lunches or picnics.



For the Vinaigrette:

  • 2 Tbsp. lemon juice (about one lemon)
  • 1 Tbsp. lemon zest
  • 3 Tbsp. olive oil
  • 1 Tbsp. honey
  • 3 Tbsp. minced shallots (about one)
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

For the Salad:

  • 1 cup raw quinoa
  • 8 cups arugula, washed
  • 1/2 cup almonds, roasted and chopped


  1. Prepare quinoa as directed and let cool.
  2. Whisk together all vinaigrette ingredients.
  3. Season with salt and pepper to taste.
  4. Toss quinoa, arugula, almonds and dressing together.


This salad is best made ahead of time to let the flavors deepen, and it’s great the next day.

Keywords: salad, whole grain, quinoa

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  1. Eileen

    Simple, light, healthy and packed with protein. Love it! I love adding quinoa to my salad as well. In fact, I’ve done quinoa, kale and blueberries.

  2. Brigitte Bilodeau

    I Made this last week with lemon marinated grilled chicken ….I didn’t add the almonds because I had meat,
    I could have added toasted walnuts …anyway I never make a recipe twice unless I really love it and this one is easy and so tasty ..the dressing is super good I added more lemon juice because I like it tangy…but it is super good and simple …I grow arugula so it’s from my garden so fresh and good I added spinach to…

  3. Gia

    LOVEd this recipe! Added a fried egg on top and sliced avocado as a protein-pick-me-up and fell in love. So simple yet so delicious!