Quinoa Arugula Salad

This tasty Quinoa Arugula Salad is features a base of fluffy quinoa and peppery arugula tossed with chickpeas, cranberries, almonds, red onion, and a fast and flavorful homemade lemon vinaigrette. It's a perfect way to increase your daily fiber and veggies!

Course Salad, Side Dish

Cuisine American, Vegetarian

Keyword Quinoa Arugula Salad

Prep Time 6 10

Cook Time 13

Total Time 6 23

Servings servings

Calories 409kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ cup quinoa
¾ cup water
15 oz can of chickpeas, drained + rinsed
1 cup chopped broccoli florets
½ cup finely diced red onion
½ cup dried cranberries
¼-½ cup sliced almonds or roasted sunflower seeds
⅓-½ cup crumbled feta (skip for vegan option)

LEMON VINAIGRETTE DRESSING

¼ cup fresh lemon juice from 2 small lemons
3 TBSP extra virgin olive oil
1 tsp red or white wine vinegar
1 clove garlic
¼ tsp salt
⅛ tsp black pepper

Instructions

COOK THE QUINOA

Rinse and drain quinoa using a mesh strainer/sieve.
Bring a small pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once the quinoa is ready, fluff with a fork and lightly season with a pinch of salt and pepper. Transfer to a large mixing bowl and place in the fridge for a few minutes to cool it down.

MAKE THE DRESSING

While the quinoa cooks, make the dressing and prep remaining salad ingredients.
Juice lemons to yield ¼ cup of juice and add to a small mason jar.
Peel and mince garlic. Add garlic and the remaining dressing ingredients to the jar and secure with the lid. Shake well to emulsify.

PREP AND SERVE SALAD

Wash and dry arugula then give it a rough chop for more bite-sized pieces.
Finely mince the red onion. For less of a onion-y bite, feel free to add onion to the dressing jar to let the it marinate for a few minutes. The result is delicious!
Finely chop/tear broccoli florets into small pieces. Little bites are preferred here so you can get some broccoli goodness in every forkful!
To the mixing bowl with the quinoa, add arugula, broccoli, drained/rinsed chickpeas, and dried cranberries. Shake dressing once more and add to salad with onions. Mix well.
Lastly mix in almonds and optional feta. Give it a taste and add any extra salt and pepper desired. (I like to add a teeny pinch of each) Serve and enjoy!

Notes

For a dairy-free salad skip the cheese and you’re good to go! Extra toasted nuts may be added if desired.

Recipe yields 4-6 side salads or 2-3 meal sized salads, depending on portion preference.

Nutrition Facts below are estimated for 1 of 4 servings of salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition