Quinoa Arugula Salad (Edit recipe)

Fresh and packed with flavor and textures, this quinoa arugula salad is absolutely delicious. Tossed in a quick and easy homemade lemon Dijon vinaigrette, this nutritious salad is easy to put together, vegetarian and very satisfying!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	580
Fat:	18 g
Carbohydrates:	77 g
Protein:	20 g
Cholesterol:	17 g
Sodium:	317 mg
Fiber:	8 g
Sugars:	1 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

2 cups Quinoa, cooked
3 cups Arugula
0.5 cup Edamame (soybeans), shelled
0.333 cup Organic Dried Cranberries
0.333 cup Goat Cheese, crumbled
2 Tbsp Green Onion (Scallion), finely sliced
0.25 cup Sunflower Seeds
0.2 tsp Salt, more or less to taste
0.25 tsp Black Pepper, more or less to taste

For the lemon Dijon vinaigrette

2 Tbsp Avocado Oil, or olive oil
2 Tbsp Lemon Juice
1 tsp Dijon Mustard
0.25 tsp Garlic Powder
0.25 tsp Onion Powder
1 pinch Salt
1 pinch Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place quinoa in fine mesh strainer, rinse under cold running water, then cook per package instructions. Once cooked, fluff with fork and let it cool down completely.
While quinoa is cooking (or cooling), put together lemon dijon vinaigrette by adding all ingredients to small bowl and whisking until well incorporated.
In large bowl, add arugula, cooled quinoa, edamame, dried cranberries, goat cheese crumbles, sliced green onions and sunflower seeds together. Sprinkle with salt and pepper, pour vinaigrette over, then toss until well coated. Serve and enjoy.