Arugula Quinoa Salad Recipe
Arugula quinoa salad is perfect for lunch any time of year! It’s made with fresh strawberries, sunflower seeds, Parmesan cheese and homemade dressing—yum!
Ingredients
dressing
- 2 Tbsp red wine vinegar
- 1 Tbsp shallot finely minced, or red onion
- 4 Tbsp oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
salad
- 4 cups baby arugula packed
- 2 cups cooked quinoa
- 1 cup berries (strawberries, blueberries, etc.)
- 2 Tbsp sunflower seeds toasted
- 1/2 cup Parmesan cheese shaved
- salt and pepper to taste
Instructions
- In a small bowl, whisk together salad dressing ingredients until they come together to form an emulsion. Let dressing sit at room temperature or in the refrigerator for 20 minutes.
- When ready to serve, toss arugula with quinoa in a large salad bowl until well blended. Add berries, sunflower seeds, shaved Parmesan and dressing.
- Toss gently to combine, season to taste with salt and pepper then serve immediately.
Notes
If you’re not a fan of vinaigrette, simply toss this salad with a little olive oil seasoned with salt and pepper to taste!
Nutrition
Calories: 343kcal | Carbohydrates: 29g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 622mg | Potassium: 322mg | Fiber: 4g | Sugar: 3g