close up of arugula quinoa salad in bowl with fork
Arugula Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Quinoa cooling time
15 mins
Total Time
25 mins
 

Peppery arugula. Protein-packed quinoa. Crunchy almonds. Salty feta. Sweet golden raisins. And a punchy lemon dressing that tastes like spring.

Course: Salad, Side, Side Dish
Cuisine: American
Keyword: Arugula, Quinoa, Salad
Author: The Subversive Table
Ingredients
  • 1 142g/5oz box arugula
  • 1 cup quinoa uncooked
  • 1/2 cup almonds roasted 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
  1. Cook quinoa according to package directions.  Cool completely by spreading out on a large shallow bowl.  

  2. Add Lemon Vinaigrette ingredients in jam jar and shake to emulsify.  Set aside.  

    lemon vinaigrette in jam jar on cutting board
  3. 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.  

Recipe Notes

*The garlic is optional as some may find the raw garlic overpowering.  I think it's delicious but then, I also love kimchi and happily eat raw garlic with Korean bbq.