top of page

Arugula Quinoa Salad with Dijon Vinaigrette

Updated: Aug 22, 2022

Servings: 3

Prep time: 10 min Cooking time: 0 min



  • 1/2 cup quinoa, dry

  • 1 cup water

  • 1/4 tsp kosher salt

Dijon Vinaigrette

  • 2 1/2 Tbsp white wine vinegar

  • 3 1/2 Tbsp extra virgin olive oil

  • 1 Tbsp dijon mustard

  • 1/2 tsp maple syrup

  • 1 Tbsp lemon juice

  • 1/4 tsp salt

  • 1/8 tsp black pepper

Salad (1 per serving)

  • 2 handfuls arugula

  • 1/2 cup cooked quinoa

  • 1/3 avocado, diced

  • 1 Tbsp sliced almonds

  • 1/4 cup cherry tomatoes, halved

  • 1/8 cup red onion, thinly sliced


1. For quinoa, add quinoa, salt, and 1 cup of water to a pot and bring to a boil. (Tip: for more fragrant quinoa, dry toast in the pan before adding water for 1-2 minutes.)

2. Reduce heat to low and cook, covered for about 20 minutes or until liquid is absorbed.

3. Once finished, turn off the heat and fluff quinoa with a fork.

4. For the vinaigrette: Add all ingredients to an airtight container and shake or whisk until combined. Store on the counter until ready to use.

5. For the salad: Toss everything together in a bowl. Add 1/2 cup of cooked quinoa and 2 Tbsp vinaigrette.

  • Olives and feta also work nicely in this salad.

  • When preparing a salad to-go, store dressing in a separate container so arugula stays fresh.

RENEW Arugula Salad with Dijon Vinaigrette
Download PDF • 2.68MB

37 views0 comments

Recent Posts

See All


bottom of page