This Herbed Quinoa & Zesty Lemon Arugula Salad is a perfect light meal that bursts with fresh flavors. The nutty quinoa serves as a wholesome base, enriched with the brightness of fresh herbs and the peppery kick of arugula.
Not only is this salad refreshing and satisfying, but it is also packed with nutrients while being low in calories. It’s ideal for a quick lunch or dinner and can be easily adapted with your favorite seasonal vegetables.
Ingredients
INGREDIENTS
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 cups fresh arugula
- 1/2 cup chopped fresh herbs (parsley, cilantro, mint)
- 1/4 cup diced cucumber
- 1/4 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy.
- While the quinoa cooks, prepare the salad dressing by whisking together lemon juice, olive oil, salt, and pepper in a small bowl.
- In a large bowl, combine cooked quinoa, arugula, fresh herbs, cucumber, tomatoes, and red onion.
- Drizzle the dressing over the salad and toss gently to combine.
- Finish with lemon zest on top for an extra zing. Serve immediately or chill in the fridge before serving.
Notes
Tip: For a heartier meal, consider adding chickpeas or grilled chicken to the salad.
For the best flavor, use a mix of fresh herbs like parsley, cilantro, and mint. You can also add extra toppings such as cherry tomatoes or sliced radishes for added crunch.
This salad can be made ahead of time and stored in the fridge for up to 2 days. Just keep the dressing separate until serving to maintain the freshness of the greens.
