This quinoa & arugula salad recipe is bright, fresh and flavorful – perfect to make ahead for lunches or picnics.
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. 🙂
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.
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.
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.)
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.
- For the Vinaigrette:
- 2 Tbsp lemon juice (about one lemon)
- 1 Tbsp lemon zest
- 3 Tbsp olive oil
- 1 Tbsp honey
- 3 Tbsp minced shallots (about one)
- salt & pepper
- For the Salad:
- 1 cup raw quinoa
- 6-8 cups arugula, washed
- ½ cup almonds, roasted and chopped
- Prepare quinoa as directed and let cool.
- Whisk together all vinaigrette ingredients.
- Season with salt and pepper to taste.
- Toss quinoa, arugula, almonds and dressing together.