This super easy quinoa salad made with arugula, strawberries, goat cheese and pecans is both sweet and savory! High in protein and fiber, this salad delivers on both nutrition and flavor!
This salad is addictive! The quinoa is light and fluffy, the arugula delivers a nice peppery bite, the strawberries are sweet and juicy, the goat cheese adds a great punch of flavor, and the nuts offer great texture. The dressing has just the right balance of sweetness and acid to push it over the top.
How to make quinoa
Quinoa is simple to make. It’s similar to making rice, but it’s not as finicky. You put one part quinoa to two parts water or stock, along with a little bit of salt in your saucepan.
Bring it to a boil, turn the heat to low, cover, and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is light and fluffy.
The Dressing
The dressing is a simple vinaigrette made by blending together 1/4 cup strawberry jelly, 2 tbsp apple cider vinegar, a pinch of salt and pepper, and 2 tbsp olive oil.
Artzy Foodie Pro Tip: A puree of 8 ounces of strawberries and 2 tbsp honey is a great substitute for strawberry jelly.
Assembling the salad
To a large bowl, add 4 cups baby arugula, a pint of sliced strawberries, 1/4 cup crumbled goat cheese, and 1/4 cup of pecans.
Add 1-2 cups of the cooked quinoa, depending how much you would like, and toss the salad in the vinaigrette.
Does quinoa salad store well
Because the arugula tends to become soggy after it has been tossed in the dressing for a long period of time, it’s best to store the ingredients separately and toss together only as much as you will be serving.
Healthy, fresh, flavorful, and delicious! Enjoy!
If you like this recipe, you might also like:
Kale and Brussels Sprouts Salad
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Quinoa Salad
Ingredients
- 1/2 Cup quinoa
- 1 Cup water and 1/2 tsp salt or 1 Cup stock
- 4 Cups arugula
- 1 pint strawberries sliced
- 1/4 Cup goat cheese crumbled
- 1/4 Cup pecans
- 1/4 Cup strawberry jelly
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
For the vinaigrette
- In a blender, add jelly, vinegar, oil, salt, and pepper and blend until smooth
For the salad
- Combine quinoa, water (or stock) and salt, in sauce pan and bring to boil
- Turn the heat to low and cover
- Simmer for 15-20 minutes until done, allow to cool
- In large bowl, combine 1-2 cups (depending on how much you would like) cooked quinoa, arugula, strawberries, goat cheese, and nuts
- Toss in the vinaigrette
2 Responses
This was the salad I was asking about this summer!! I’m so happy to have the recipe!!
Thanks, Emma! I hope you enjoy it often!