This Arugula quinoa salad is super easy and fast to make. A healthy salad that is perfect for lunch, meal prep or a great side salad for any meal! Loaded with flavor and protein from the fluffy quinoa, tossed with peppery arugula, creamy feta and a zesty and light lemon dressing.
This healthy quinoa and arugula salad is easy and fast to make. Also naturally vegetarian, gluten-free and bursting with flavor. It combines wholesome quinoa, peppery arugula, creamy feta and a light lemon vinaigrette that ties everything together. Just like this Quinoa and lentil salad.
The vegetarian quinoa salad is perfect for a quick, weekday packed lunch, picnics, a healthy side salad for the BBQs or potlucks. Quinoa is also naturally gluten-free, rich in fiber and plant based protein. For more salads made with quinoa, check out this Quinoa chickpea salad or this Southwest Quinoa Salad.
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Ingredients
To make this easy quinoa, arugula and feta salad, all that’s needed are just a few simple ingredients. Take a look at the ingredient list below. For the full written recipe with the quantities, see the recipe card below.
- Quinoa, uncooked and any color works. I used a multicoloured quinoa for this salad recipe.
- Arugula, washed and dried. It’s a great salad green that’s crispy and peppery.
- Feta cheese, it’s salty, creamy and absolutely delicious in this salad. For a vegan option, use vegan feta cheese.
- Red onion, ads a wonderful crunch and bite to this salad. Spring onions or shallots are another great option or these pickled red onions for a milder flavor.
- Pistachios, roasted and salted. For great crunch and flavor.
Dressing
- Olive oil, a good quality extra virgin olive oil tastes great in this lemon dressing.
- Lemon juice, freshly squeezed always tastes better.
- Garlic, gives this dressing a punch of flavour.
- Honey, to balance out the acid from the lemon juice. For a vegan option, use maple syrup.
- Dijon mustard, just a little adds a lot of flavor.
- Spices, Sea salt, ground black pepper and Italian seasoning.
See recipe card for quantities.
Instructions
Making this healthy arugula salad with feta salad is easy. Follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: Cook quinoa according to the package instructions, optional is to boil it in vegetable broth instead of water. Let the quinoa cool to room temperature.
- Step 2: In a small bowl, stir together all the ingredients for the dressing.
- Step 3: To a large salad bowl, add the cooked and cooled quinoa, arugula, red onion, crumbled feta cheese and chopped pistachios.
- Step 4: Drizzle with the lemon dressing, gently toss to serve.
Substitutions and Variations
- Protein – Add some canned beans of choice, like chickpeas or white beans for extra protein. This Quinoa and lentil salad is also a great option.
- Greens – The peppery arugula tastes great in this healthy quinoa salad. Other options are baby spinach or chopped kale.
- Nuts – The pistachios are salty and crunch and ads a great flavor to this salad. Other options are toasted pine nuts, chopped walnuts or sliced almonds. For an allergy friendly arugula salad, leave out the nuts or substitute with seeds like sunflower seeds or pumpkin seeds.
- Herbs – Add some chopped fresh herbs for extra flavor. Dill, parsley or basil are great options.
- Grains – Instead of the quinoa, add some cooked rice, couscous, farro, or barley as a substitute. Also see this Curried couscous salad.
- Cheese – This easy arugula quinoa salad has some salty and creamy feta cheese. Another option is using crumbled goats cheese to make a arugula goat cheese salad. Cubed pieces of fried halloumi cheese is also a great alternative.
- Vegan – For a vegan salad, use maple syrup in the dressing instead of the honey and a vegan feta to make it completely vegan.
- Veggies – Add more veggies like cucumber, chopped bell pepper or cherry tomatoes. Mix in roasted sweet potato or butternut squash during autumn or see this Sweet potato quinoa salad.
Storage
This healthy arugula lemon salad makes a great side that will keep for about 3-4 days. Place any leftovers in an airtight container and store in the fridge. If making ahead of time, keep the dressing separate and stir the arugula through just before serving for the freshest texture.
This quinoa salad does not freeze well, so I don’t recommend that.
Top Tip
- Rinse the quinoa first. This removes the natural coating that can otherwise taste a little bitter.
- Let the quinoa cool completely. Warm quinoa can otherwise wilt the arugula.
- Add the arugula just before serving. This keeps it crisp and fresh.
- Use fresh lemon juice. It gives the dressing a brighter, fresher flavour.
- Season well. The quinoa absorbs flavour, so don’t be afraid to season generously with extra salt and pepper to taste. Also cook the quinoa in vegetal broth instead of water for extra flavor.
FAQ
Yes. Baby spinach has a milder flavour than arugula, if you prefer a less peppery green.
Yes, quinoa is naturally gluten-free so this is a great salad to bring to parties as a healthy side dish. A great crowd pleaser!
Salad recipes
More quinoa salads
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This Arugula quinoa salad is super easy and fast to make. A healthy salad that is perfect for lunch, meal prep or a great side salad for any meal! Loaded with flavor and protein from the fluffy quinoa, tossed with peppery arugula, creamy feta and a zesty and light lemon dressing.
- 1 cup quinoa, uncooked
- 4 cups (150g) arugula, washed and dried
- ½ cup feta cheese, crumbled
- ½ red onion, thinly sliced
- ¼ cup chopped pistachios, roasted and salted
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
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Rinse the quinoa well and cook according to the package instructions, optional is to boil it in vegetable broth instead of water for extra flavor. Let the quinoa cool to room temperature.
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In a small bowl, stir together all the ingredients for the dressing and set aside.
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To a large salad bowl, add the cooked and cooled quinoa, arugula, red onion, crumbled feta cheese and chopped pistachios.
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Drizzle with the lemon dressing, gently toss to serve. Top with some extra pistachios if desired and season with more salt and pepper to taste.
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