This Quinoa Arugula Salad combines fluffy cooked quinoa and peppery arugula with chickpeas, dried cranberries, sliced almonds, red onion, and a bright lemon vinaigrette. It’s an easy, fiber-rich salad that makes a satisfying side or light meal.
Quinoa is a versatile base for salads — small but full of texture and nutrition. For best results, I often dice vegetables finely and eat these salads with a spoon so every bite includes a mix of flavors and textures.
Chopping the arugula, onion, and broccoli into small pieces ensures you get a little of everything in each forkful. This recipe pairs quinoa with fiber-rich chickpeas, tangy dried cranberries, crunchy sliced almonds, and optional feta, all tied together with a quick lemon vinaigrette.
It’s a simple, flavor-forward salad that’s great for meal prep and weeknight dinners. I’m excited for you to try it!
Ingredient Spotlight
FROM THE PANTRY: canned chickpeas, red onion, dry quinoa, dried cranberries, roasted or salted almonds (or sunflower seeds/pepitas), olive oil, white or red wine vinegar, garlic, salt, and pepper.
FROM THE FRIDGE: lemons, arugula, broccoli, and optional feta.
This salad can easily be made gluten-free. For a vegan version, omit the feta or use a vegan alternative. To make it nut-free, substitute roasted sunflower seeds or pepitas for the almonds for the same crunchy, salty bite. You can also add chopped bell pepper for extra color and crunch.
Quinoa Arugula Salad
This recipe makes about 4–6 side servings or 2–3 meal-sized portions. It’s packed with fiber and nutrients, and it’s one of those salads I happily dig into in a large bowl.
If you meal prep, prepare the quinoa and other ingredients ahead of time but keep the arugula separate until serving to prevent wilting. Add the greens just before eating for the freshest texture.
Quinoa Arugula Salad
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Ingredients
- ½ cup quinoa
- ¾ cup water
- 15 oz can of chickpeas, drained and 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 (optional)
LEMON VINAIGRETTE DRESSING
- ¼ cup fresh lemon juice (about 2 small lemons)
- 3 TBSP extra virgin olive oil
- 1 tsp red or white wine vinegar
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
COOK THE QUINOA
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Rinse quinoa in a fine mesh strainer. Optionally toast briefly in a small pot over medium-high heat to enhance nuttiness.
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Add water, bring to a boil, then reduce heat to low and simmer, covered (lid slightly ajar), for about 13 minutes or until the liquid is absorbed and the quinoa is fluffy.
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Fluff with a fork, season lightly with salt and pepper, then transfer to a large bowl and chill briefly to cool.
MAKE THE DRESSING
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While the quinoa cooks, juice the lemons to make about ¼ cup lemon juice and add it to a small jar.
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Add minced garlic, olive oil, vinegar, salt, and pepper to the jar. Secure the lid and shake vigorously until the dressing is emulsified.
PREP AND SERVE SALAD
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Wash and roughly chop the arugula into bite-sized pieces.
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Finely mince the red onion. If you prefer a milder onion flavor, add the onion to the dressing and let it sit a few minutes to mellow.
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Chop the broccoli into small pieces so it blends easily into each bite.
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Combine the cooled quinoa, arugula, broccoli, drained chickpeas, and dried cranberries in the large bowl. Shake the dressing again and pour over the salad along with the onion. Toss to combine.
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Fold in the sliced almonds and optional feta. Taste and adjust salt and pepper as needed. Serve immediately and enjoy.
Notes
Makes 4–6 side salads or 2–3 meal-sized salads depending on portions.
Nutrition facts are estimated per serving (1 of 4) when served with dressing. Use as a guideline.
Nutrition
Q: What kind of quinoa can I use?
This recipe calls for white quinoa, but red or tri-color quinoa work well too — use whichever you have. White quinoa tends to be slightly fluffier, while red or tri-color add more color and a firmer texture.
Making a big batch of cooked quinoa ahead of time saves time during the week — it’s great in salads and bowls, and works well in casseroles or soups as a quick add-in.
Crazy for Quinoa Recipes?
Black Bean Quinoa Chili
Broccoli Apple Quinoa Salad
Chicken Quinoa Fried Rice
Greek Quinoa Salad
If you try this quinoa arugula salad, please leave a comment or rating below — I’d love to hear how it turns out and any tweaks you make!