Arugula quinoa salad combines peppery arugula and crispy, Italian-spiced quinoa into one easy-to-make salad recipe. For more like this, whip up my arugula burrata salad or this arugula steak salad with lemon vinaigrette.
Key Ingredients
Gather the simple ingredients to make this easy arugula quinoa salad recipe that’s perfect for weekly meal prep. Here’s what you need to get started.
- Quinoa: Crispy quinoa is a perfect addition to this salad. Use whatever kind you have on hand—white quinoa, red quinoa, or tri-color quinoa.
- Olive Oil: Use extra-virgin olive oil to crisp up the quinoa and massage the arugula leaves for extra flavor.
- Spices: Toss the quinoa with garlic powder, Italian seasoning, kosher salt, and coarse black pepper before baking.
- Arugula: Peppery arugula makes the perfect base for this salad, but you can easily mix in baby spinach or chopped kale.
- Lemon Juice: Brighten the greens with fresh lemon juice and zest. Look for a lemon with a vibrant color that is heavy for its size. Roll the lemon between your palm and the counter to make it easier to juice.
- Tomatoes: Top the arugula quinoa salad with juicy cherry tomatoes or grape tomatoes.
- Parmesan Cheese: Shaved Parmesan adds a salty, nutty finish that pairs perfectly with the quinoa and arugula.
Additions and Substitutions
- Replace the dairy. Swap the shaved parmesan cheese for crumbly goat cheese, gorgonzola cheese, or soft feta cheese.
- Experiment with salad dressings. Finish the arugula quinoa salad with extra-virgin olive oil and fresh lemon juice, or try one of my homemade salad dressings: sherry shallot dressing, Caesar dressing, balsamic citrus vinaigrette, fig balsamic dressing, miso vinaigrette, or tangy lemon vinaigrette.
- Can I add a protein to this salad? Consider adding toasted nuts and seeds, roasted chickpeas, tofu, or hard-boiled eggs for a boost of plant-based protein. You may also top the salad with grilled or baked thin-cut chicken breast or your favorite pan-seared fish.
Prepare the Arugula for the Salad
For smaller bites, tear the arugula leaves into pieces before massaging them with olive oil, or use baby arugula. Tossing the greens with oil and lemon juice ahead of time softens them up and makes the salad easier to eat.
How to Make Arugula Quinoa Salad
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 375℉ (191℃). Prepare uncooked quinoa in a saute pan according to the package. Then, line a rimmed baking sheet with parchment paper or a silicone mat.
Step 2: Add olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper. Stir to combine, then spread the quinoa in a single layer over the parchment paper.
Step 3: Bake for 25-30 minutes, stirring every 10 minutes, until the quinoa is golden brown and crispy.
Step 4: Meanwhile, add the arugula to a mixing bowl and add one tablespoon of olive oil, lemon juice, and lemon zest. Massage the greens with your hands and transfer them to a serving dish or large salad bowl.
Step 5: Remove the quinoa from the oven and let it cool for about 10 minutes. Then sprinkle the quinoa over the arugula. Finish the salad with tomatoes and grated or shaved parmesan cheese to serve.
Expert Tips
- Cook the quinoa evenly. Spread the quinoa onto the parchment paper in a single layer so they become nice and crispy.
- Prepare the arugula. Massage the arugula before using it in the salad for the best results.
If you enjoy this easy arugula quinoa salad, pair it with one of these dinner recipes!
What to Serve with Quinoa and Arugula Salad
Eat the hearty green salad as it is with your favorite protein and toppings such as artichoke hearts, pickled yellow onions, kalamata olives, fresh red onion, and sunflower seeds or pumpkin seeds.
Arugula quinoa salad is a perfect side dish for holiday meals like boneless leg of lamb and za’atar turkey. Or you can pair it with casual dinner favorites like pesto flounder, grilled sweet potatoes in foil, pork chops, Instant Pot beef ribs, or juicy veggie burgers.
Storage
Store the leftover salad in an airtight container for 3-4 days.
Frequently Asked Questions
Is quinoa salad served hot or cold?
Depending on how long you leave the crispy quinoa to cool, it may lend itself to a warmer quinoa salad. However, once you refrigerate the leftovers, the salad will cool and taste just as good.
More Salad Recipes:
Arugula Quinoa Salad
- Serving Bowl or Salad Bowl
- 1 cups quinoa, cooked according to the package
- 2 tablespoons extra-virgin olive oil, divided, plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 6 cups arugula leaves
- lemon juice, ½ lemon, plus 1 teaspoon of lemon zest
- ½ cup cherry or grape tomatoes, cut in half, depending on the size
- ½ cup shaved parmesan cheese
- Preheat the oven to 375℉ (191℃). Prepare uncooked quinoa in a saute pan according to the package. Then, line a rimmed baking sheet with parchment paper or a silicone mat.
- Add olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper. Stir to combine, then spread the quinoa in a single layer over the parchment paper.
- Bake for 25-30 minutes, stirring every 10 minutes, until the quinoa is golden brown and crispy.
- Meanwhile, add the arugula to a mixing bowl and add one tablespoon of olive oil, lemon juice, and lemon zest. Massage the greens with your hands and transfer them to a serving dish or large salad bowl.
- Remove the quinoa from the oven and let it cool for about 10 minutes. Then sprinkle the quinoa over the arugula. Finish the salad with tomatoes and shaved parmesan cheese to serve.
- Cook the quinoa evenly. Spread the quinoa onto the parchment paper in a single layer so they become nice and crispy.
- Prepare the arugula. Massage the arugula before using it in the salad for the best results.