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quinoa salad with arugula

Quinoa Salad with Arugula

Fresh, vibrant, and naturally vegan and gluten free, this quinoa salad with arugula and tomatoes is delicious. Made with quinoa, arugula, corn, and baby tomatoes with a lemon dressing this easy salad comes together in under 30 minutes!
Author: Kim Grimmett
5 from 1 vote
Print Save Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: American
Diet: Vegan
Servings: 4

Ingredients
 

  • 1 cup uncooked quinoa
  • 6 cups water
  • 1 tablespoon shallots, diced
  • 3 cups baby arugula
  • 1 ear corn, kernels cut off the cob
  • 1 pint baby tomatoes, halved (about 2 cups)
  • ½ teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • Zest of 1 lemon
  • 1 ½ teaspoon lemon juice
  • Salt and pepper
  • Lemon wedges

Instructions

  • Bring 6 cups of water and ½ teaspoon of salt to a boil. Add the quinoa and cook at a boil for 11-12 minutes, until the quinoa is tender and the tails have separated. Then drain well and spread the quinoa out on a sheet pan to cool.
  • Heat about a teaspoon of olive oil in a pan over medium heat. Add the shallots and cook for 2 minutes until softened. Stir in the corn, garlic powder, and ¼ teaspoon of salt, then turn the heat up to medium-high. Cook for about 2 minutes to slightly soften the corn.
  • Add the cooled quinoa to the pan and cook for 1-2 minutes, stirring to combine. Remove from heat and transfer the mixture to a large bowl.
  • Add the 1 tablespoon olive oil, lemon zest, and 1 ½ teaspoon lemon juice. Then toss everything together.
  • Gently fold in the arugula and tomatoes, mixing until well combined. Season to taste with salt and pepper.
  • Serve with fresh lemon wedges on the side.
  • This salad can be served hot or cold.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. 
  • Make-Ahead: Cook the quinoa and corn mixture ahead of time and store it separately. When ready to serve, toss everything together with the dressing and fresh ingredients.

Nutrition

Calories: 130kcal | Carbohydrates: 17.8g | Protein: 3.55g | Fat: 6.15g | Sodium: 85mg | Potassium: 329mg | Fiber: 2.85g | Sugar: 3.13g | Calcium: 39mg | Iron: 1.3mg
Keyword quinoa salad
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