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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

Description

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


Scale

Ingredients

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

Instructions

  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.

Notes

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