This flavorful Arugula Quinoa Salad combines the nutty flavor of quinoa with the peppery flavor of fresh arugula. It also features chopped almonds and fresh green beans in a zesty lemon dressing. The recipe comes together in under 20 minutes and uses only a handful of common ingredients. It's vegan and gluten-free as written, but tasty enough to share with everyone!
This Arugula Quinoa Salad is a side or light main that is perfect for any time of year. When green beans are not in season, substitute snap peas, roasted brussels sprouts, or broccoli (roasted or fresh). We love this dish as a Thanksgiving side dish, for meal prep lunches, and for potlucks.
If you love quinoa, you'll also enjoy our Salmon Quinoa Salad and Plant-based Swedish Meatballs that use quinoa as a base.
For more vegetable side dishes, check out my Olive Oil Mashed Potatoes, Crispy Roasted Brussel Sprouts, and Sauteed Peppers and Onions, Vietnamese Noodle Salad with Chicken, Greek Pasta Salad, and Vegan Pesto Pasta Salad.
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How to make it (with photos)
Ingredients Notes
Here's what you need to know to make this tasty arugula quinoa salad recipe with fresh ingredients.
- almonds - I like roasted and salted almonds in this recipe. However, you can substitute roasted unsalted almonds, raw almonds, or almond slivers if you prefer.
- green beans - I love making this recipe with fresh green beans. However, you can roast them ahead of time too.
See the recipe card for the full ingredients list and quantities.
Substitutions & Variations
This zesty quinoa salad recipe is naturally gluten-free and vegan. Here are some popular substitutions we've tried in our test kitchen:
- Nut-Free - Use sunflower seeds or roasted pumpkin seeds instead of almonds.
- Other nuts - Cashews, pecans, and walnuts can be substituted for the almonds. I especially like using pecans or walnuts when making this recipe as a Thanksgiving side dish.
- Seasonal vegetables - When green beans are not in season, massaged kale, snap peas, roasted or shredded brussels sprouts, and broccoli (roasted or fresh) all taste amazing in this quinoa salad.
Step-by-Step Instructions
This arugula quinoa salad recipe has only 3 easy steps.
- Quinoa: Make the quinoa by any method you like and allow to cool before combining with the salad ingredients.Instant Pot: I use the instant pot by adding quinoa and 2 ¼ cups of vegetable broth to the pot. Then stir to prevent sticking and set for 3 minutes on high pressure. When finished cooking, allow the steam to release naturally for 10 minutes before manually releasing any remaining pressure and fluffing the quinoa with a fork. Stove top: Add quinoa and 2 ⅔ cups of water or broth to a medium saucepan. Bring the liquid to a boil, then cover and reduce the heat to simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork and allow to cool, partially covered.
- Dressing: Mix the dressing ingredients together in a jar by whisking or covering the jar with a tight lid and shaking.
- Assemble: In a large bowl or pot, combine all salad ingredients. Pour the dressing over and mix gently. Serve and enjoy!
Expert Tips
This zesty arugula quinoa salad recipe is overall really simple and foolproof. However for best results, follow these simple tips:
- Green beans: Use crisp fresh green beans that are plump and not wrinkly.
- Quinoa: Measure the quinoa and follow cooking instructions carefully so it doesn't get mushy.
- Meal Prep tip: If making this recipe to eat throughout the week, add the arugula fresh when serving or packing for lunch. The arugula can get a bit soggy if sitting in dressing for more than about 3 days.
Recipe FAQs
Here I answered some frequently asked questions about this Zesty Arugula Quinoa Salad. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover arugula quinoa salad in an airtight container in the refrigerator for up to 5 days.
Quinoa salad will keep in the refrigerator in an airtight container for up to 5 days. However, it is most fresh if eaten in the first two days. To ensure a fresh quinoa salad beyond two days, store your dressing and greens separately and mix together when serving.
Any variety of quinoa works well in quinoa salad. Use red or multi-colored quinoa for a brighter color, or white quinoa for a more traditional look.
Related vegetable side dishes to consider...
Looking for more vegetable sides and salad recipes like this Arugula Quinoa Salad? Check these out:
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📖 Recipe
Zesty Arugula Quinoa Salad
Ingredients
- 1 ½ cups uncooked quinoa rinsed
- 2 ¼ - 2 ⅔ cups water or vegetable broth for cooking quinoa
- ½ pound green beans ends trimmed and chopped into 1 inch pieces
- ¼ large red onion sliced very thinly
- ½ cup dried sweetened cranberries or fresh chopped strawberries
- 1 cup whole roasted almonds roughly chopped
- 4 cups fresh arugula plus more as desired
Dressing
- 1 medium lemon zested and juiced
- 2 tablespoons olive oil
- 1 ½ tablespoons honey
- 1 teaspoon brown mustard
- ¼ teaspoon salt
Instructions
- Quinoa: Make the quinoa by any method you like and allow to cool before combining with the salad ingredients. Instant Pot: I use the instant pot by adding quinoa and 2 ¼ cups of vegetable broth to the pot. Then stir to prevent sticking and set for 3 minutes on high pressure. When finished cooking, allow the steam to release naturally for 10 minutes before manually releasing any remaining pressure and fluffing the quinoa with a fork. Stove top: Add quinoa and 2 ⅔ cups of water or broth to a medium saucepan. Bring the liquid to a boil, then cover and reduce the heat to simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork and allow to cool, partially covered.
- Dressing: Mix the dressing ingredients together in a jar by whisking or covering the jar with a tight lid and shaking.Â
- Assemble: In a large bowl or pot, combine all salad ingredients. Pour the dressing over and mix gently. Serve and enjoy!Â
Nataly says
This is super easy and delicious! I made it as a potluck dish and it was very popular. I’ll be making it again!