Arugula Quinoa Salad with Feta

close up of arugula quinoa salad in bowl with fork

5 from 1 vote

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.

Prep Time10

Cook Time15

Quinoa cooling time15

Total Time25

Course: Main Course, Salad, Side, Side Dish

Cuisine: American

Keyword: Arugula, Feta, Quinoa, Salad

Servings:

Calories: 339kcal

Author: Lis Lam

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

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!

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.

Nutrition