Arugula & Quinoa Salad

Recipes, Salads

Arugula & Quinoa Salad

We’ve been seriously crushing on arugula lately. Maybe it’s a consequence of eating our weight in spinach (we go through so much spinach!)?  Paired with quinoa, this hearty arugula salad is enough for a meal, but you can top it with a filet of salmon or chicken if you wish!

Arugula is slightly peppery (also known as rocket or rucola) and is packed with nutrition including vitamins A, C and potassium. It’s right up there with kale in my house (in fact, the two are related, both are cruciferous vegetables). Skip the cranberries for a less sweet salad.

Serves 4-6


  • 2 c. cooked, cooled quinoa
  • 1 diced red pepper
  • 1/3 c. dried cranberries (optional)
  • ½ c. toasted sliced almonds
  • 4 c. loosely packed baby arugula
  • ¼ c. finely diced red onion
  • ¾ c. cooked cooled corn niblets (ideally fresh from the cob)
  • 2/3 c. crumbled feta cheese

Combine all of the ingredients in a large bowl and toss with the salad dressing below (you may not use all of the dressing, depending on your taste).

Salad Dressing:

  • 1 large garlic clove (or 2 small), crushed
  • Juice of 1 lemon (fresh only)
  • 2 tsp. Dijon mustard
  • 1 tbsp. sugar or honey
  • 3 tbsp. red wine vinegar
  • 2/3 c. canola oil
  • Salt & pepper to taste


Combine all of the ingredients for the dressing in a mason jar except for the oil. Whisk together and, while whisking (I use an Aerolatte or milk frother for this job, it works perfectly!) slowly pour in the oil.



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4 Comments on “Arugula & Quinoa Salad”

  1. Pingback: Arugula & Quinoa Salad – Maddy's Love 4 Food

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