Arugula Quinoa Salad
This salad is always a bit hit. I think it is from the sweetness of the grapes and the crunch of the pine nuts. You can change the fruit, greens or nuts, or add in more veggies to your liking. The idea is using a grain in your salad to bulk it up. You can also add a protein (although quinoa is a great source of protein) like grilled chicken, or shrimp.
Salty and sweet, this forgiving salad can use what you have on hand. Filling and yummy, this is a main dish or a side, depending on your preference.
| Servings | Prep Time |
| 4 servings | 5 minutes |
| Cook Time |
| 14 minutes |
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Salty and sweet, this forgiving salad can use what you have on hand. Filling and yummy, this is a main dish or a side, depending on your preference.
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Ingredients
- 1 cup dry quinoa
- 1.5 cups vegetable broth or water
- 6 cups baby arugula (I use one container)
- 1/2 cups green grapes (halved)
- 1/4 cups pine nuts toasted
- 2 scallions sliced
Dressing
- 2 limes juiced
- 4 tsp olive oil extra virgin
- 2 tsp maple syrup
- dash sea salt
- 1 dash black pepper
Servings: servings
Units:
Instructions
- Rinse the quinoa well, then put it in a pot with the vegetable broth or water. Bring to a boil. Once at a boil cover, reduce heat and simmer for 14 minutes (I know it’s a weird number but it’s magical for quinoa). Without lifting the lid, remove from heat and let sit 14 minutes. Remove lid and fluff with a fork.
- While quinoa is cooking, toast the pine nuts in a dry pan until golden. Let cool.
- Whisk the ingredients for the dressing until they come together, seasoning to taste. Set to the side.
- Mix the other salad ingredients in a large bowl, add pine nuts and toss with dressing.
Recipe Notes
My sister in law Julie taught me how to cook quinoa perfectly every time and I share it with you in this recipe. The ratio of liquid to quinoa is probably different than what the bag says or you see other places. I like to use vegetable broth.
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