Arugula Quinoa Salad Recipes
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
ARUGULA QUINOA SALAD
This arugula quinoa salad recipe is easy to make and bursts with delicious tangy flavors from olives and hearts of palm. It's a filling salad that's great to make-ahead for the week, and is also perfect as a side dish at a get-together. And the best part? This vibrant salad comes together in less than 30 minutes!
Provided by aline_shaw
Time 20m
Number Of Ingredients 14
Steps:
- In a small mason jar, combine the garlic, the olive oil, the vinegar, the parsley, spices and salt and pepper. Cover and shake vigorously for about 30 seconds. Set aside.
- In a large bowl, mix in the quinoa (even better if it's still warm!), the black beans, the diced red onion, the shaved carrots, and the minced olives, and stir to combine.
- Add in the dressing, and the hearts of palm, and toss gently to combine.
- Finally toss in the arugula and serve immediately! *See make ahead/meal prep note in the notes section below.
THE BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE
The BEST quinoa and arugula salad recipe is bright, fresh, + flavorful. The perfect side to a grilled dinner or easy lunch. Ready in just 20 minutes.
Provided by Emily Dingmann of myeverydaytable.com
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Prepare quinoa as directed and let cool.
- In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
- Toss quinoa, arugula, and dressing together. Sprinkle with chopped almonds.
Nutrition Facts : Calories 493 calories, Sugar 12.8 g, Sodium 465 mg, Fat 26.8 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 46.4 g, Fiber 4.6 g, Protein 18.8 g, Cholesterol 33.2 mg
ARUGULA, LEMON QUINOA SALAD
A very light side dish, served room temperature or a slight chill with a fresh peppery lemon vinaigrette, peas, scallions, spicy arugula and quinoa. Very simple and easy to put together. It really isn't meant as a main dish, but a great side dish to compliment your main course and very healthy. You could always turn this into a main dish by adding some grilled chicken.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4-6 Individual servings, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Quinoa -- Cook according to directions. For most brands it is 1 part to approximately 2 parts liquid. Rinse the quinoa very well before you cook it - Important Step! Then bring the liquid to a boil (I prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. Just check your package for complete directions. Once done, just set to the side to cool.
- Salad Ingredients -- In your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. Toss well.
- Vinaigrette -- I like to make my vinaigrettes in a small tupperware container so I can just shake it and it is ready to go. Besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. But you can also mix this up in any small bowl or measuring cup. Just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
- Finish -- Simply add the cooled or room temp quinoa to the salad vegetables and toss. Add a little vinaigrette at a time and mix. Add as much vinaigrette as you want. Check for seasoning and add any additional salt and pepper if needed.
- Serve -- ENJOY this lighter salad.
Nutrition Facts : Calories 496.4, Fat 30.4, SaturatedFat 4.1, Sodium 42.5, Carbohydrate 48.6, Fiber 6.3, Sugar 4.5, Protein 10.2
QUINOA AND ARUGULA SALAD WITH CHICKEN
An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.
Provided by adsomers
Categories Arugula Salad
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
- Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
- Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
- Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
- Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg
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