Quinoa & Arugula Salad

Since it’s still summer, I wanted to create something fresh, with a little bite and incredibly delicious. I fell in love with this salad I had recently ate at a local restaurant. I figured why spend the money on a restaurant quality salad when i can make something similar at home? I’m one of those that won’t order a salad if I’m super hungry but this was something I wanted to try. It’s very easy to make and you can make it any day of the week! So get to the grocery store and pick up these ingredients!

You’ll want to start with 2 cups of water to 1 cup of quinoa. This measurement will yield at least 3 cups of cooked quinoa.

With a particular grain, you’ll want to rinse with cold water. Use a fine mesh strainer.

Add the quinoa to boiling water and salt. Fluff up the quinoa with a fork.

Next you’ll want to toast up some pine nuts.

Now on to julienne the fresh veggies. Armenian cucumber is treated just like a regular cucumber. The difference is the skin is a bit more palatable (no bitterness) and the seeds are smaller as you don’t need to scrape them off. They are perfect as is.

Now champagne vinegar is a bit expensive. For a 6.8 fl oz bottle it cost me about $10 at the grocery store. You can find it in the salad dressing aisle. If you can’t find it, white wine vinegar will suffice.

Now that you have your items ready to go, it’s time to assemble.

Spoon over dressing before you add the feta and you’re set!

Quinoa & Arugula Salad
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● Quinoa
● Baby arugula
● Pine nuts
● Sun dried tomatoes
● Red onion
● Feta cheese
● Armenian cucumber
● Champagne vinegar
● Extra virgin olive oil
● Salt
● Fresh cracked pepper


In a pot of 2 cups of boiling water add 1 cup of quinoa on a medium to medium low heat. Add a pinch of salt and cook for about 15 minutes and fork quinoa to tenderness. In a sauté pan toast a ½ cup of pine nuts under a medium flame and set aside. Start to julienne the red onion, Armenian cucumber and sun dried tomatoes and set aside.

In a separate bowl for your dressing add 2 tablespoons of champagne vinegar to about a ¼ cup of extra virgin olive oil with a pinch of salt to taste. Dressing should be slightly thick but have a good tartness to it.

Begin to build your salad with baby arugula, quinoa, pine nuts, Armenian cucumber, sun dried tomatoes, red onions and feta cheese on top. Spoon over champagne vinaigrette and add some fresh cracked black pepper.


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