Quinoa And Arugula Salad
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 medium mixing bowl
- 1 large salad bowl
- 1 small bowl or jar (for dressing)
- 1 whisk or fork
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 1 cup quinoa uncooked; rinsed
- 2 cup water
- 1/2 teaspoon fine sea salt
- 4 cup arugula loosely packed; rinsed and dried
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup toasted almonds roughly chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/4 teaspoon black pepper freshly ground
Instructions
- Rinse the quinoa under cold running water in a fine-mesh strainer until the water runs mostly clear.
- Combine the rinsed quinoa, water, and 0.25 teaspoon of the salt in a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
- Remove the saucepan from the heat, keep covered, and let the quinoa steam for 5 minutes.
- Uncover, fluff the quinoa gently with a fork, then spread it in a medium mixing bowl to cool for about 10 minutes to room temperature.
- While the quinoa cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and thinly slicing the red onion.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, remaining 0.25 teaspoon salt, and black pepper until emulsified.
- Add the cooled quinoa to a large salad bowl along with the arugula, cherry tomatoes, cucumber, and red onion.
- Pour the dressing over the quinoa and vegetables, then toss gently with a wooden spoon until everything is evenly coated.
- Add the crumbled feta and toasted almonds, then toss lightly once more, adjusting seasoning with extra salt, pepper, or lemon juice to taste.
Notes
For best flavor, let the dressed salad sit for 5–10 minutes before serving so the quinoa absorbs the dressing; if making ahead, keep the arugula separate and toss it in just before serving to maintain its peppery crunch. You can swap almonds for walnuts, pistachios, or sunflower seeds, and trade feta for goat cheese or leave it out for a vegan version. Leftovers keep well in an airtight container in the fridge for up to 2 days, though you may want to refresh with a drizzle of olive oil or squeeze of lemon before serving.
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