Quinoa Salad with Arugula

This quinoa salad with arugula and tomatoes is fresh, vibrant, naturally vegan, and gluten free. I combine nutty quinoa, peppery arugula, sweet corn, and juicy tomatoes with a zesty lemon vinaigrette to create a delicious vegan salad in under 30 minutes!

Why You'll Love My Recipe

My quinoa and arugula salad recipe is the perfect tasty combination of flavors and easy to throw together. It's everything you want in a healthy salad. Quinoa is known for its health benefits like being high in fiber and antioxidants (source: WebMD).

But the best part about this recipe is its versatility. You can serve it warm, at room temperature, or chilled as a cold quinoa salad. Whatever you’re in the mood for, this dish delivers.

This recipe is a great option for lunch, a simple side dish, or even as a main course salad with a protein added. For example, how about quinoa salad with arugula and chickpeas! Yum!

It also stores incredibly well so it's one of my favorite quinoa recipes for meal prep. I love putting it in a mason jar for a quick, cold lunch that I can take with me as I run out the door.

Ingredients

This easy salad comes together with the following ingredients that you can find at any grocery store. Each one plays a role but you can easily substitute each one of these simple ingredients to suit your taste.

• Quinoa – Protein-packed quinoa has a nutty flavor that gives the salad a hearty base and great texture. I used regular white quinoa but you can use red quinoa, or even a mix to make this arugula grain salad.
• Shallots – I love to use shallots for a mild onion flavor with a hint of sweetness. Red onion or green onions work well, too.
• Baby Arugula – This peppery green adds a layer of flavor and texture. You can swap it for baby spinach or kale if you're not a fan of arugula. In fact, there are all kinds of greens that you can use to substitute arugula. 
• Corn – Fresh corn off the cob adds a natural sweetness and crunch that I personally love. However, frozen or canned corn is another option. 
• Baby Tomatoes – Juicy cherry tomatoes or grape tomatoes give this quinoa arugula salad a fresh burst of flavor. If you have heirloom tomatoes, they’re great too. I've also used diced Roma tomatoes in a pinch.
• Extra Virgin Olive Oil – Used for sautéing the shallots and corn and seasoning the salad. I've also used avocado oil. But Partanna EVOO is my go-to! I discovered way before Starbucks.
• Garlic Powder – I love using fresh garlic, but to save time I decided to use garlic powder in this recipe. It actually coats the quinoa well and found that I enjoy the mild touch of garlic it adds. But feel free to use fresh minced garlic.
• Fresh Lemon – I use a combination of lemon zest and lemon juice to make quinoa salad with lemon vinaigrette. You could also use apple cider vinegar or red wine vinegar.
• Salt and Black Pepper – These two seasonings enhance the flavor of the dish. If you like spice you can add a pinch of red pepper flakes for a little kick.

How To Make

Learning how to make quinoa arugula salad vegan is super easy! The key is just a good dressing and properly cooking the quinoa. You don't want mushy or crispy quinoa.

Cook the Quinoa: First, I bring 6 cups water to a boil with a pinch of salt over high heat. Then I add a cup of dry quinoa and let it cook for about 11 minutes until it’s tender and the little tails start to separate. Make sure not to let it overcook. Once it's done, I drain the quinoa well and spread it out on a flat sheet pan to cool.

Saute the Veggies: While the hot quinoa cools, I heat a little olive oil in a pan over medium heat. Next, I add the shallots and let them soften for a couple of minutes before tossing in the corn, garlic powder, and a pinch of salt. Then I turn up the heat slightly and let it cook for another minute or two to bring out the sweetness in the corn without overcooking it.

Add the Quinoa: I add the cooled quinoa to the pan with the corn and stir it all together for a minute or so. This helps the flavors meld without making the quinoa too soft. Then, I take the pan off the heat and transfer everything into a large salad bowl.

Toss with Dressing: I add the olive oil, lemon zest, and lemon juice, and toss it all together. You're essentially creating a quinoa salad lemon dressing on the spot. 

Add Tomatoes and Arugula: After it's coated in dressing, I add the arugula and tomatoes and gently toss the salad again.

Finally, I give the dish a taste and add more salt and pepper as needed. If the salad is too tart for you feel free to add a tiny bit of maple syrup.

Serve: You can serve the quinoa salad with lemon dressing right away or put it in the fridge to chill. I like to serve it with extra lemon wedges that way I can add more lemon if I like.

Variations

There are so many ways to make this the perfect salad for your taste. Whether you want to add more crunch, boost the protein, or switch up the ingredients, here are a few ideas to customize this dish.

Add more protein: If you want to turn this arugula and quinoa salad into a full meal, adding extra protein is an easy way to make it more filling. You can toss in some crispy chickpeas, sprinkle in hemp seeds, or add your favorite protein like grilled tofu.

Add vegan cheese: Try crumbling in some vegan goat cheese or salty feta cheese. I find it pairs well with the fluffy quinoa and leafy greens of the arugula.

Add crunch: For more texture, you can add some crunchy chopped almonds or sunflower seeds. My favorite is pine nuts. 

Use other veggies: You can easily swap out the arugula and make a kale salad or use baby spinach. Another yummy addition is roasted red bell peppers or marinated artichoke hearts. I've even added snap peas and kalamata olives. 

Use other grains: Want to try a different grain or mix a few together!? No problem, use my quinoa substitute guide to find other options like millet, cous cous, or brown rice.

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Frequently Asked Questions

How Do I Store Quinoa Salad?

I store this arugula salad with quinoa in an airtight container in the fridge. It will stay fresh for 3-4 days. Just keep in mind the arugula will wilt a little over time. 

Can I Make This Dish Ahead?

Yes! This is a great meal prep salad. To keep it at its best, store the fluffy quinoa and salad ingredients separately. When you’re ready to eat, toss everything together in a large bowl and your quinoa salad with arugula is ready to go.

⭐️ One Last Thing! If you make my vegan quinoa salad with arugula recipe please leave a review and star rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.