Quinoa Arugula Salad

Name: Quinoa Arugula Salad
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 cups quinoa (cooked, 1 cup uncooked, cooked according to the package); 2 small zucchini (sliced in half and sliced into thin half rings, ); 1/4 teaspoon garlic powder (or to taste); 1/4 teaspoon turmeric (or use any of your favorite spice); sea salt & pepper (to taste); 1 tablespoon butter (melted); 1 cup cherry tomatoes (sliced in half); 1/2 cup feta cheese; 1 small red onion (finely chopped); 1 cup baby arugula (packed, handful); 1/4 cup pesto (or to taste, homemade or store bought); 2 tablespoons lemon juice (or to taste)

Jan 28, 2024 · Modified: Apr 29, 2025 by Munchkin Time · This post may contain affiliate links · 2 Comments

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Quinoa Arugula Salad - This colorful, vibrant, and fresh salad comes together in minutes and is loaded with simple nutritious ingredients and a ton of flavor! You’re going to keep coming back to this one, I promise!

When YOU make Arugula and Quinoa Salad Recipe, tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!

You’re going to fall in love with this Quinoa salad with arugula. It’s hearty and vibrant and made with so many nutrient-dense foods that you can’t help but feel good eating it. And serving it to others!

Made with nutty quinoa, seasoned roasted zucchini, and Mediterranean-inspired ingredients like tomatoes, red onion, and feta cheese, tossed with some savory arugula and finished with some pesto and lemon juice. This salad packs a punch not only in flavor but in nutrition too!

Why You’ll Love This Recipe

Simple ingredients - Simple, fresh, and whole ingredients are what I love about this salad. You can even make a homemade pesto or use your favorite store-bought jar.
Quick and easy prep - Once you’ve washed, dried, and sliced what you need, all there is to do is cook your quinoa, roast the zucchini, and toss it all together. If you’re using leftover quinoa, it’s even faster.
Customizable - This is my favorite way to make this arugula quinoa salad, but you can make some adjustments to yours if you’d like. Add some extra protein using chicken or beans, maybe swap the feta for goat cheese, and things like that!
Delicious - We can’t forget about how utterly tasty this salad is! It’s zesty and savory, earthy, and vibrant and the pop of citrus really brightens it up.

Ingredients Needed

Cooked Quinoa: You’ll need 2 cups of cooked quinoa. If you’re starting with uncooked quinoa, you’ll need 1 cup and cook it according to the package.
Zucchini: Slice the zucchini into rounds and then cut into half moons.
Seasoning: Garlic powder, turmeric, and sea salt & pepper to taste.
Butter: We use melted butter to roast the veggies. You can also use olive oil or avocado oil instead, but I just love the buttery flavor it adds!
Cherry tomatoes: Wash, dry, and slice them in half.
Feta cheese: Love the crumbly, salty, sharp flavor that feta delivers, but feel free to swap it with goat cheese, blue cheese, or no cheese.
Red onion: For a pop of color, and crispy texture, use finely chopped red onions.
Baby arugula: You’ll need a packed handful! Don’t forget to wash and dry the arugula before adding it to your salad. The peppery leafy green is a standout in this salad, swap it if needed.
Pesto: Use a homemade or store-bought pesto.
Lemon juice: Use as little or as much as you’d like.

How to Cook Quinoa

Step 1: Make sure to rinse your quinoa first. More times than not, packaged quinoa will come pre-rinsed, but it’s better to play it safe.

Step 2: Add 1 cup of uncooked quinoa to a medium pot and pour in 1 ¾ cup of water. Bring it to a boil over medium-high heat.

Step 3: Once it comes to a boil, reduce the heat, cover it, and let it simmer for about 15 minutes until the water has been absorbed.

Step 4: Remove the pot from the heat, but keep the cover on. Let it sit for 10 minutes before removing the lid. Fluff it with a fork.

Allow it to cool completely or use it warm, it’s up to you!

How to Make Quinoa Salad with Arugula

Step 1: Arrange zucchini slices on a parchment-lined baking sheet. Season with garlic powder, turmeric, salt, and pepper, to taste.
Step 2: Drizzle with melted butter and mix everything to combine. Bake for 15-20 minutes.

Step 3: To a salad bowl, add the warm quinoa, sliced tomatoes, feta cheese, red onion, arugula, and zucchini. Drizzle lemon juice overtop and give everything a good toss. Season with extra salt or pesto if needed.

Enjoy with Oven Baked Ribeye Steak, Baked Salmon with Lemon
or Juicy Roasted Chicken!

Tips

This arugula and quinoa salad recipe is great for meal prep. Cook the quinoa in advance, or use leftovers from another recipe, prep the veggies, roast the zucchini, and keep everything refrigerated until you’re ready to toss and serve.
Enjoy it as a lunch or dinner, a main dish or a side dish. You can even take it to work with you!
If you want something more than the lemon juice, feel free to toss everything in your favorite dressing.
For extra flavor in your quinoa, feel free to cook it in vegetable or chicken broth instead of water.

FAQs

Can I cook quinoa in my Instant Pot?

Absolutely! Add 1 cup of quinoa and 1 ½ cups of water (not 1 ⅓ like you would on the stove) to the Instant Pot, stir, cover, and pressure cook for 3 minutes with a 10-minute natural release.

What kind of extra protein can I add to make this a heartier salad?

Feel free to add strips of Grilled Chicken Shawarma, shrimp, or salmon on top. You can also add chickpeas (garbanzo beans) or sliced almonds for a meatless option.

How long can I store this quinoa arugula salad?

Once it has the dressing on it, you’ll want to eat it within a day or two, otherwise it’ll start to get soggy. If it hasn’t been dressed, the salad will keep for up to three days.