Arugula Lemon Quinoa Salad Recipes

SLOW-COOKER MEDITERRANEAN QUINOA WITH ARUGULA

Steps:

• Stir together the stock, quinoa, onions, garlic, chickpeas, 1 1/2 teaspoons of the olive oil, and 1/2 teaspoon of the salt in a 5- to 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the stock is absorbed, 3 to 4 hours.
• Turn off the slow cooker. Fluff the quinoa mixture with a fork. Whisk together the lemon juice and remaining 2 tablespoons olive oil and 1/4 teaspoon salt. Add the olive oil mixture and red bell peppers to the slow cooker; toss gently to combine. Gently fold in the arugula. Cover and let stand until the arugula is slightly wilted, about 10 minutes. Sprinkle each serving evenly with the feta cheese, olives, and oregano.

LEMONY CHICKEN ARUGULA QUINOA SALAD

Steps:

• Make the Basil Dressing: Place basil, garlic and lemon zest and a food processor and pulse until finely chopped. Pour in olive oil, lemon juice, salt and pepper and pulse to combine (don't make it too smooth). Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge.
• Assemble salad. (You can keep all components separate if packing to take to work)
• Toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two bowls. Add chicken and avocado and any nuts or seeds that you like. Spoon a little more dressing over the chicken and season the avocado with salt and pepper. Enjoy!

THE BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE

Steps:

• Prepare quinoa as directed and let cool.
• In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
• Toss quinoa, arugula, and dressing together. Sprinkle with chopped almonds.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA, LEMON QUINOA SALAD

Steps:

• Quinoa -- Cook according to directions. For most brands it is 1 part to approximately 2 parts liquid. Rinse the quinoa very well before you cook it - Important Step! Then bring the liquid to a boil (I prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. Just check your package for complete directions. Once done, just set to the side to cool.
• Salad Ingredients -- In your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. Toss well.
• Vinaigrette -- I like to make my vinaigrettes in a small tupperware container so I can just shake it and it is ready to go. Besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. But you can also mix this up in any small bowl or measuring cup. Just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
• Finish -- Simply add the cooled or room temp quinoa to the salad vegetables and toss. Add a little vinaigrette at a time and mix. Add as much vinaigrette as you want. Check for seasoning and add any additional salt and pepper if needed.
• Serve -- ENJOY this lighter salad.

MEDITERRANEAN QUINOA SALAD WITH ARUGULA, AVOCADO

Steps:

• Make the dressing by mixing everything vigorously. in a bowl and set aside.
• Cook the quinoa: Rinse the 1/2 cup quinoa really well then combine in a saucepan with 1 1/4 cup of water, 1/4 tsp salt and 1/4 tsp dried oregano. Bring to a boil over medium heat. Once boiling, lower the heat to low, cover and cook for 13 to 15 mins. Let it sit covered for another 5 mins, then fluff and use.
• Assemble the salad: In a large bowl, add the cooled quinoa, arugula, and cherry tomatoes and mix with dressing. Add the avocado and lightly toss. Add salt and pepper. Taste and adjust the overall flavor by adding more salt, lemon or pepper. I generally add a good dash of freshly ground black pepper. Serve or Store refrigerated for upto 4 days
• To make ahead: Keep the dressing separate, toss when ready to serve.

QUINOA, ARUGULA, AND FETA SALAD RECIPE

Steps:

• In a dry saucepan over low heat, toast the quinoa, shaking the pan often, for 5 minutes, or until some of the grains start to turn into a darker color.
• Add the water and salt to the pan with the quinoa.
• Turn the heat to high and bring to a boil.
• Reduce the heat to low and cover the pan.
• Simmer for 15 minutes, or until the quinoa is tender when tasted and all the water is absorbed.
• If there's water in the pan, let the quinoa cook for 2 minutes more.
• Tip the quinoa into a large bowl and sprinkle with 1 tablespoon of the olive oil.
• Stir well and leave to cool, stirring occasionally. (Once cooled, the quinoa can be refrigerated for a few days before using.)
• In another bowl, toss the arugula with the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and pepper.
• Add the cooled quinoa and feta cubes to the bowl with the greens.
• Toss well and taste for seasoning.
• Add more salt or lemon juice, if desired.
• Serve immediately.

ARUGULA SALAD WITH QUINOA, APRICOT & AVOCADO

Steps:

• Whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
• In a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, and a few generous pinches of salt and pepper. Drizzle in ¾ of the dressing and toss again. Top with the avocado, chopped almonds, chives, and drizzle the remaining dressing. Season to taste and serve.