Quinoa Arugula Salad
This quinoa arugula salad recipe, perfect for anyone curious about quinoa but unsure how to use it. This salad is fresh, flavorful, and incredibly easy to prepare, making it a great example of how effortless healthy eating can be!
Ingredients
- 1 cup Uncooked quinoa
- 2 cups Water
- 1/2 Cup Red onion diced
- 3 TBSP Lemon juice
- 1/2 cup Sliced black olives
- 1 cup English cucumber diced
- 1 cup Cherry tomato diced
- 1/2 cup Crumbled feta
- 2 cups Arugula
- 1/2 tsp Salt
- 1 tsp Ground black pepper
Instructions
Prepare the Quinoa
- Start by rinsing the quinoa under cold water for about 1 minute using a sieve. This step should not be overlooked! Rinsing it moves the natural saponin coating, which can make quinoa taste bitter.
- In a medium pot, combine the quinoa and water, bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Remove the pot from the heat and let it sit, covered, for an additional 5 minutes without lifting the lid.
- Fluff the quinoa with a fork and set aside in a large mixing bowl to cool. For convenience, I recommend cooking the quinoa in the morning or the night before making this salad and then storing it in the fridge to cool until you’re ready to assemble the salad.
Prep the veggies while the Quinoa Cooks
- Chop the onion, cucumber and cherry tomatoes. Set aside until ready to assemble.
Assemble the Salad: WARNING: Do NOT mix these ingredients while the quinoa is still warm, it will get soggy and you will be disappointed!
- Once the quinoa is cooled, add the diced red onion, lemon juice, sliced black olives, extra virgin olive oil, diced cucumber, diced cherry tomatoes, crumbled feta cheese, salt, and pepper to the bowl.
- Toss everything well to ensure the ingredients are evenly distributed.
- When you’re ready to serve, gently mix in the arugula.
Nutrition
Calories: 207kcalCarbohydrates: 23gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 427mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!