Arugula Quinoa Salad
Arugula Quinoa Salad is a vibrant and nutritious dish combining peppery arugula with fluffy, protein-rich quinoa. Tossed with fresh tomatoes, toasted pine nuts, and a zesty vinaigrette, this salad offers the perfect balance of flavors and textures.
Arugula Salad
Peppery arugula is my type of greens. I honestly can’t get enough of it and my hubby laughs at me when I say “Yup, we’re having arugula salad again!” I even seek it out at restaurants.
If you’re looking for other recipes with arugula, try our Arugula Caprese Salad or Shrimp Pesto Flatbread for a couple of delicious ideas. You can also add it to sandwiches for extra nutrition and flavor.
Why This Recipe Works:
- SIMPLE TO MAKE – This 5-ingredient salad uses simple ingredients and has minimal steps to make it. You can prep the quinoa, nuts, and dressing in advance to make it even quicker.
- NUTRIENT DENSE – With plenty of salad greens, protein-rich quinoa and nuts, and healthy fats, this salad is just what the doctor ordered. We love this healthy salad!
- DELICIOUS – I happen to have a thing for peppery arugula and order it out at restaurants whenever possible. So making it at home is even better when you have a tasty recipe!
What You’ll Need:
- Arugula – You’ll need one small container of arugula, or 5 oz.
- Quinoa – To make two cups of quinoa, you’ll need about 2/3 cup of raw quinoa. We prefer using our instant pot to make quinoa.
- Cherry Tomatoes – If you have garden-fresh cherry tomatoes, use those!
- Pine Nuts – Make sure you toast the nuts for even more flavor.
- Parmesan Cheese – We use freshly grated parmesan cheese.
- For the dressing – You’ll need white wine vinegar, extra-virgin olive oil, kosher salt, and freshly ground black pepper.
How to make Arugula and Quinoa Salad:
Step 1
Make the quinoa. Cook the quinoa according to package directions. We prefer to make ours in the instant pot. You’ll need 2/3 cup of quinoa and one cup of chicken broth or water (for the instant pot method).
Step 2
Toast the pine nuts. Toast the pine nuts on the stovetop over medium heat. This will just take a few minutes.
Step 3
Make dressing. In a one-cup mason jar, combine olive oil, white wine vinegar, salt, and pepper. Shake vigorously.
Step 4
Combine ingredients. In a large salad bowl, combine the arugula, cherry tomatoes, toasted pine nuts, shredded parmesan cheese, and cooked quinoa.
Step 5
Add dressing. Pour the dressing over the salad and toss well. If you’re not planning to eat the entire salad, add dressing to individual servings. Add some extra freshly ground black pepper to serve.
What to serve with Arugula Quinoa Salad:
- GRILLED MAINS – Try our Grilled Cedar Plank Salmon, Beef Kabobs on the Grill, Goat Cheese Burgers, or Grilled Filet Mignon.
- BAKED MAINS – Oven Baked Chuck Roast, Parma Ham Wrapped Chicken, Baked Lemon Garlic Chicken, or Classic Chicken Parmesan Recipe.
- OTHER MAINS – Double Crust Chicken Pot Pie, Pesto Veggie Sandwich, or Beef Au Jus Sandwiches.
Other Salad Recipes:
We love our greens! Give one of these salad recipes a try next!
Recipe FAQs:
Yes, you can prepare the quinoa, toast the pine nuts, and make the salad dressing ahead of time. Store everything separately in the refrigerator. Assemble the salad and add the dressing just before serving to keep the arugula fresh and crisp.
You can add grilled chicken or shrimp to the salad for extra protein. Add other veggies like red onion, diced cucumber, or sliced radishes.
The leftovers won’t stay fresh for long if you add the dressing. But leftover salad should be stored in an airtight container in the refrigerator.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Arugula Quinoa Salad Recipe
Ingredients
For the salad:
- 5 oz. arugula
- 2 cups cooked quinoa
- 1 cup cherry tomatoes – halved
- 1/2 cup toasted pine nuts
- 1/2 cup freshly shredded parmesan cheese
For the dressing:
- 3 Tablespoons white wine vinegar
- 4 Tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper – to taste
Instructions
- Make the quinoa. Cook the quinoa according to package directions. We prefer to make ours in the instant pot. You'll need 2/3 cup of quinoa and one cup of chicken broth or water (if using the instant pot).
- Toast the pine nuts. Toast the pine nuts on the stovetop over medium heat. This will just take a few minutes.
- Make dressing. In a one-cup mason jar, combine olive oil, white wine vinegar, salt, and pepper. Shake vigorously.
- Combine ingredients. In a large salad bowl, combine the arugula, cherry tomatoes, toasted pine nuts, shredded parmesan cheese, and cooked quinoa.
- Add dressing. Pour the dressing over the salad and toss well. If you're not planning to eat the entire salad, add dressing to individual servings. Add some extra freshly ground black pepper to serve.
Notes
- You can prepare the quinoa, toast the pine nuts, and make the salad dressing ahead of time. Store everything separately in the refrigerator. Assemble the salad and add the dressing just before serving to keep the arugula fresh and crisp.
- You can add grilled chicken or shrimp (or other meats) to the salad for extra protein.
Next to Skinny Marg recipe, this is now the family favorite! To dressing, I added garlic, pinch of salt, and crushed red peppers. Lime slices on top of individual servings. Thanks again Sue!
I love this salad and it’s super easy with only 5 ingredients!
Amen to that!