A delicious and healthy salad that’s easy to make: Arugula Quinoa Salad with Feta Cheese! Bright and lemony. Filling yet light. A grain salad recipe that’s full of flavor and packed with nutrients. Serve at dinner for a protein-rich side salad. Or add grilled chicken for a hearty, packable lunch.
What is Arugula Quinoa Salad?
Arugula Quinoa Salad is a delicious salad that can be served as a side dish or main dish. The perfect salad that’s packed with anti-oxidants, fiber, protein, and folate. It’s one of those healthy salad recipes that tastes good with everything!
The combination of flavors makes this salad irresistible: Peppery arugula. Protein-packed quinoa. Crunchy almonds. Salty feta. Sweet golden raisins. And a bright lemon vinaigrette that tastes like spring.
Most people think of salads as boring. But trust me when I say — this Quinoa Arugula Salad is anything BUT boring! Lots of crunch, lots of flavor, and a toothsome combination of salty, sweet, crunchy, and herby. Every bite contains some of each element.
The salad dressing is especially tasty. And easy to make. The punchy brightness comes from fresh lemon juice. The cold quinoa salad soaks every bit of the lemon dressing.
Enjoy this healthy, nutrient-dense, and delicious salad. Cook the quinoa and assemble all the ingredients in a big bowl. Make the dressing in a jam jar to emulsify — and combine. Enjoy!
What is quinoa?
Quinoa is a gluten-free, nutrient-dense grain. Packed with fiber, folate, protein, magnesium, and iron — it’s seen as a healthy alternative to rice or pasta. Quinoa also contains numerous anti-oxidants, as well as anti-inflammatory and cancer-fighting properties.
The recent popularity of quinoa comes from its many health benefits. A gluten-free grain that’s easy to cook, it’s often enjoyed by people with Celiac disease or wheat allergies.
Quinoa comes from South America, where it was considered a sacred food by the ancient Incas. The flavor is nutty and mild.
Ingredients:
- Arugula. Peppery green arugula is full of anti-oxidants. The slightly bitter flavor balances the other salty-sweet flavors beautifully. Look for baby arugula for more tender greens.
- Quinoa. A hefty amount of quinoa creates a textural, toothsome bite.
- Feta. Salty and sharp, crumbled bits of feta add lots of flavor.
- Dill. Fresh herbs add so much aroma and flavor.
- Almonds. Crunchy and nutty! Can be swapped with pecans or walnuts.
- Golden Raisins. A little bit of sweetness rounds out all the other elements.
- Lemon Vinaigrette. Lemon juice, olive oil, honey, garlic, salt, and pepper. A homemade dressing is easier than you think. Add everything to a jam jar and shake until emulsified. You’ll never go back to bottled dressing again.
Instructions:
- Cook quinoa.
- Rinse. Rinse quinoa under cold running water, using a fine mesh sieve. Removes that bitter aftertaste.
- Cook. Bring 1 cup of quinoa + 1 3/4 cup liquid to a boil. Plus a pinch of salt. Lower heat, cover, and cook until plump and cooked through.
- Steam. Remove the lid, cover with a clean kitchen towel, and steam for 10 minutes.
- Cool quinoa. Fluff the hot quinoa with a fork. Transfer to a large plate and spread out the grains so it can cool faster.
- Toast almonds. Add almonds to a sheet pan. Toast in a 400F/176C oven until golden brown, about 5-8 minutes. Chop into chunks on a cutting board. Set aside.
- Chop dill. Finely chop dill on a cutting board. Set aside.
- Make lemon vinaigrette. In an old jam jar or mason jar, add lemon juice, olive oil, minced garlic, honey, salt, and pepper. Shake to emulsify.
- Assemble. In a large salad bowl, add the salad ingredients. Drizzle the salad dressing on top. Toss and serve.
PRO Tips:
- Make ahead of time. Prep all the components ahead of time and store in the fridge, in separate containers. When it’s time to serve, combine in a large bowl and shake the dressing to emulsify. Toss everything and enjoy!
- Good for meal prep. Makes the perfect for meal prep. Divide into airtight containers. Add cooled, grilled chicken (or your favorite protein of choice) for easy lunches all week long.
- Swap out the quinoa. Instead of quinoa, swap with brown rice or farro. These grains also make good substitutions.
- Make it vegan. Swap out the feta and make a vegan salad with dairy-free Vegan Feta.
How to serve:
As a side salad, Arugula Quinoa Salad tastes great with grilled meat, vegetables, or seafood. Goes great with kebabs and/or skewers as well as rich, braised meats.
As a main salad, simply add grilled chicken and soft boiled eggs. A hearty salad that’s nutrient dense and full of protein.
FYI, this simple grain salad makes a great Potluck item. Deliciously tasty and crunchy. Healthy, bright, and fresh. An amazingly delicious crowd-pleaser that will steal the show! Everyone will be asking you for the recipe!
More salad recipes:
- Kale Apple Salad with Dijon Vinaigrette
- Wakame Seaweed Salad
- Lime Cilantro Slaw
- Korean-style Rotisserie Chicken Salad
- Hwe Dup Bap (Korean Sushi Salad Bowl)
- Asian Slaw
Arugula Quinoa Salad with Feta
Equipment
- Large salad bowl
- jam jar with lid
Ingredients
- 1 142g/5oz box arugula
- 1 cup quinoa uncooked
- 1/2 cup almonds toasted and chopped
- 1/2 cup feta crumbled
- 1/2 cup golden raisins
- 1/4 cup dill chopped
Lemon Vinaigrette
- 2 Tbsp lemon juice preferably fresh
- 4 Tbsp olive oil
- 1 Tbsp honey (or maple syrup or agave syrup)
- 1/4 tsp salt and pepper or to taste
- 1 clove garlic minced (optional)
Instructions
- Rinse quinoa in a fine mesh sieve. Use cold water and rub the quinoa with your fingers.
- In a small saucepan, add quinoa plus 1 3/4 cup water and a large pinch of salt. Bring to a boil, stirring so the quinoa doesn't stick to the bottom. Cover and cook at low heat until quinoa is plump and cooked through, about 10-12 minutes. The grains will be translucent with a white dot in the center and white rings on the edges. Remove lid and cover with a clean kitchen towel. Let the quinoa steam for an additional 10 minutes. Fluff with a fork.
- Cool quinoa completely by spreading out in a large shallow bowl.
- While the quinoa cooks, toast and chop the almonds. Also, chop the dill.
- Add Lemon Vinaigrette ingredients in jam jar and shake to emulsify. Set aside.
- In a large salad bowl, add arugula, (cooled) quinoa, almonds, golden raisins, dill, and half of the feta cheese. Add Lemon Vinaigrette and mix thoroughly. Add remaining feta on top and serve immediately.
Notes
- Make ahead of time. Prep all the components ahead of time and store in the fridge, in separate containers. When it’s time to serve, combine in a large bowl and shake the dressing to emulsify. Toss everything and enjoy!
- Swap out the quinoa. Instead of quinoa, swap with brown rice or farro. These grains also make good substitutions.
- Make it vegan. Swap out the feta and make it dairy-free with Vegan Feta.
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