Red Quinoa Arugula Salad Recipes
THE BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE
The BEST quinoa and arugula salad recipe is bright, fresh, + flavorful. The perfect side to a grilled dinner or easy lunch. Ready in just 20 minutes.
Provided by Emily Dingmann of myeverydaytable.com
Categories Salad
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 493 calories, Sugar 12.8 g, Sodium 465 mg, Fat 26.8 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 46.4 g, Fiber 4.6 g, Protein 18.8 g, Cholesterol 33.2 mg
RED QUINOA ARUGULA SALAD
This hearty red quinoa arugula salad is tossed with sautéed zucchini, cherry tomatoes, green onions, toasted walnuts, and tangy feta cheese.
Provided by Laura / A Beautiful Plate
Categories Main Course Salads Salads
Time 30m
Number Of Ingredients 15
Steps:
- Prepare Vinaigrette: Combine ingredients in small jar or container and shake until emulsifie. Set aside.
- Assemble Salad: Heat the olive oil in large sauté pan over medium-high heat. Add the zucchini and sauté until golden brown on all sides. Season to taste with salt and pepper. Set aside to cool completely.
- Once zucchini has cooled, place in a large salad bowl along with the cooked quinoa, halved cherry tomatoes, walnuts, cubed feta cheese, green onions, and lemon zest. Add the arugula leaves to the bowl and toss with vinaigrette (shake well before pouring). Season to taste with salt and pepper. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 387 kcal, Carbohydrate 24 g, Protein 14 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 695 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 20 g
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
SALMON, RED QUINOA, AND ARUGULA SALAD
Provided by Marc Murphy
Categories Salad Fish Quick & Easy Dinner Lunch Quinoa Seafood Salmon Arugula Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- In a large pot, boil wine and 4 cups water.
- Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
- Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
- In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
- Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
- Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.
RED QUINOA, ALMOND AND ARUGULA SALAD (BY MARCO BORGES)
This recipe was posted in US Magazine in December. It says that this is one of the recipes that Marco Borges fixed for Beyonce and Jay Z for lunch during their 22 day vegan challenge. While I try to eat vegan every day for lunch (for health reasons) I had to assume this recipe would be a winner if meat eaters liked it. And guess what - it's a FABULOUS recipe!!! I did swap out lemon infused olive oil which I think it what put mine over the top, so if you don't have it I highly recommend adding a squeeze of lemon to your dressing. WOW was this palate pleasing. Note: If you like a lot of dressing and aren't counting calories, feel free to double the dressing.
Provided by januarybride
Categories Grains
Time 10m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the dressing ingredients and set aside.
- One two serving plates, evenly divide the arugula, topped by the quinoa, then the cantaloupe and nuts, drizzled with dressing and finished off with fresh cracked pepper.
Nutrition Facts : Calories 479.2, Fat 30, SaturatedFat 3.7, Sodium 33.8, Carbohydrate 44.9, Fiber 6.3, Sugar 13.8, Protein 10.9
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- Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a large saucepan or Dutch oven. Add the shallots and sauté for about 4 minutes until tender and golden. Add the quinoa and stir occasionally for about 2 minutes until it is well coated with the shallot-oil mixture. Pour in the boiling water, stir, cover and simmer over medium-low heat for about 15 to 20 minutes until the water is absorbed and the quinoa has sprouted those little tendrils that let you know that it is cooked (but also check your package directions!). Turn off the heat and let sit, covered, for 5 minutes.
- Combine the remaining 3 tablespoons olive oil and lemon juice in a large, shallow serving bowl with salt (remember that the olives are salty) and pepper to taste. Fluff the quinoa with a fork, let it sit uncovered for another 5 minutes to cool slightly (if you have the patience to wash another dish, spread it out on a rimmed baking sheet to let it cool more evenly), then turn it into the serving bowl and toss to coat with the dressing. Add the olives and artichoke hearts, toss again to mix well, and let cool to room temperature. Add the arugula and mint, toss again, taste and adjust seasonings as needed. Serve at room temperature. You can also refrigerate the salad for up to 2 days and serve either chilled or at room temperature.
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