Quinoa and Arugula Salad


Quinoa and Arugula Salad

Primary Media

Arugula in a bowl topped with cooked quinoa

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Arugula is a peppery-sweet leafy green that's best eaten fresh in salads or as a topping on pizza, casseroles, potatoes, pretty much anything and everything. 

Recipe Tags

Servings and Ingredients

Serves 6
½ c. quinoa OR 1 1/2 c. precooked quinoa
1 bunch, clamshell or bag arugula
1 bunch(es) green onions, chopped
¼ c. lemon juice or to taste
3 tbsp. olive oil
Salt and pepper, to taste
3 tbsp. chopped fresh dill, cilantro or basil, optional


  1. Prior to cooking, rinse uncooked quinoa for 2 minutes in a strainer. This will get rid of the bitter taste. Put 1 cup water and uncooked quinoa in a medium saucepan. Bring it to a boil and then turn the heat down to low, letting it simmer for about 20 minutes. After cooking, take it off the burner and let it cool.
  2. While quinoa is cooking, chop arugula and green onions.
  3. Use a large bowl and add arugula, green onions, lemon juice and olive oil. Stir to mix together.
  4. After quinoa has cooled, add it to the mixture in the large bowl. Stir together.
  5. Cover mixture and chill for two hours in the refrigerator. This can also chill overnight and be served the next day.
  6. Before serving add salt and pepper to taste. Enjoy!

Nutrition facts


130 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrates: 13g
  • Protein: 3g

Daily Values

Vitamin A 15%
Vitamin C 15%
Iron 8%
Calcium 6%

Recipe Source:

Iowa State University Extension and Outreach.