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Arugula quinoa salad recipe

Arugula Quinoa Salad Recipe

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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!
Course salads
Prep Time 15 mins
Total Time 15 mins
Servings 4 -6 servings
Calories 343
Author Cheryl Najafi



  • 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


  • 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


  • 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.


If you’re not a fan of vinaigrette, simply toss this salad with a little olive oil seasoned with salt and pepper to taste!


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