Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I came home from Thailand with some serious inspiration to start making big ol’ pots of grains and beans.

And that is precisely what I did. In a jet-lagged haze I made lentils, black beans (which I wayyyyyy overcooked) and quinoa. At five in the morning. :)

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

Does anyone else have trouble cooking beans? I don’t know why I find it so complicated, but they never turn out right. Maybe I just need some more practice, but I think I’m going to try cooking them in the crock pot, I’ve heard good things with that method!

Anyway…whenever I make quinoa, I’m reminded that I don’t really love plain quinoa. I need to put it in something or at least dress it well. When I made this big ol’ pot of quinoa, I knew I wanted to put it into a salad. I was craving something bright, fresh and flavorful to eat for lunch this week. Quinoa & Arugula Salad with Lemon Vinaigrette is all of those things.

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I added lemon juice and zest to the vinaigrette to give it that light lemon flavor that I love in salads this time of year. I chose arugula instead of sautéed kale to keep it fresh.

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I added chopped almonds for some extra staying power and a necessary crunch. (For even more staying power, I recommend topping it with some garbanzo beans, chopped hard boiled eggs or grilled chicken.)

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

This salad is all of the things I wanted it to be. It’s bright and light; nutritious and tasty. What more can you ask of a little seed and some greens?

Note: This salad is best made ahead of time to let the flavors deepen, and it’s great the next day.

nutrition facts: 350 calories, 19 grams of fat, 9 grams protein, 39 grams carbohydrates, 5 grams fiber

Quinoa & Arugula Salad with Lemon Vinaigrette

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: entree salad side gluten-free high fiber high protein kosher vegan vegetarian spring summer

 

Ingredients (4 servings)

    For the Salad

    • 1 cup quinoa
    • 6-8 cups arugula
    • 1/2 cup almonds, roasted and chopped

    For the Vinaigrette

    • 2 Tbsp lemon juice (about one lemon)
    • 1 Tbsp lemon zest
    • 3 Tbsp olive oil
    • 1 Tbsp honey (vegans, use maple syrup!)
    • 3 Tbsp minced shallots (about one)
    • salt & pepper

    Instructions

    For the Salad

    Prepare quinoa as directed.

    Let cool.

    Toss quinoa, arugula, almonds and dressing until combined.

    For the Vinaigrette

    Whisk together all ingredients.

    Season with salt and pepper to taste.

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