Description
The BEST quinoa and arugula salad recipe is bright, fresh, + flavorful. The perfect side to a grilled dinner or easy lunch. Ready in just 20 minutes.
Ingredients
Units
Scale
For the Salad:
- 1 cup raw quinoa
- 8 cups arugula, washed
- 1/2 cup almonds, roasted and chopped
For the Vinaigrette:
- 2 Tbsp. lemon juice (about one lemon)
- 1 Tbsp. lemon zest
- 3 Tbsp. olive oil
- 1 Tbsp. maple syrup or honey
- 3 Tbsp. minced shallots (about one)
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
Instructions
- Prepare quinoa as directed and let cool.
- In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
- Toss quinoa, arugula, and dressing together. Sprinkle with chopped almonds.
Notes
- Prep ahead: This salad is best made ahead of time to let the flavors deepen, and it’s great the next day.
- Maple syrup: Use maple syrup for a vegan salad or honey if you don’t mind.
- Quinoa: Cook according to package instructions or use a rice cooker. Many quinoa in rice cooker recipes recommend using the general white rice cooking program, but I’ve found that it is too long and my quinoa ends up mushy so I pull it right around the time it starts counting down from 10 minutes.