I bring you a vibrant and refreshing salad that blends nutty quinoa with peppery arugula, juicy cherry tomatoes, crunchy red peppers and cucumbers, and a punchy citrus vinaigrette. It’s light yet satisfying—perfect for lunch, a picnic, or a side dish at dinner. The bright flavors and fresh textures make it one of my favorite go-to recipes for any time of year.

Why You’ll Love This Recipe

• I love how it balances textures: soft quinoa, crisp veggies, and tender greens.

• It comes together quickly, which makes it ideal for busy days.

• It’s naturally gluten-free and plant-based.

• I can prep it ahead of time, and the flavors only get better as it sits.

• The citrus vinaigrette is light but bold, and ties everything together beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup uncooked quinoa (yields about 3 cups cooked)

• 2 cups fresh arugula, washed and dried

• ½ cup cherry tomatoes, halved

• ½ cup red bell pepper, diced

• ¼ cup cucumber, diced

• ½ cup red onion, finely chopped

• ¼ cup Kalamata olives, pitted and halved

• 1 clove garlic, minced

• 1 teaspoon freshly squeezed lemon juice

• ½ tablespoon balsamic vinegar

• 3 tablespoons extra virgin olive oil

• Salt and black pepper, to taste

Directions

1. I start by rinsing the quinoa thoroughly under cold water to remove its natural bitterness.

2. I bring 2 cups of water to a boil in a saucepan, add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed. Then I remove it from the heat and let it sit, covered, for 5 more minutes before fluffing it with a fork.

3. While the quinoa cools, I prepare the vegetables—halving the cherry tomatoes, dicing the red bell pepper and cucumber, finely chopping the red onion, and halving the olives.

4. In a small bowl, I whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, and a pinch of salt and pepper to make the citrus vinaigrette.

5. Once the quinoa is cool, I combine it with the arugula, chopped vegetables, and olives in a large mixing bowl.

6. I pour the vinaigrette over the mixture and toss everything gently but thoroughly until evenly coated.

7. I taste and adjust seasoning if needed—sometimes I add a little more lemon juice or a pinch more salt.

8. It’s ready to serve right away, or I chill it for 10 to 15 minutes to let the flavors meld.

Servings And Timing

• Servings: 3

• Prep Time: 10 minutes

• Cook Time: 15 to 20 minutes

• Total Time: 30 minutes

Variations

• I sometimes add crumbled feta or goat cheese for a creamy touch.

• To boost the protein, I toss in grilled chicken, tofu, or roasted chickpeas.

• When I want a milder green, I substitute the arugula with baby spinach or spring mix.

• For extra brightness, I use lime or orange juice instead of lemon in the vinaigrette.

• I love adding fresh herbs like parsley, mint, or basil for an herbal twist.

• A handful of toasted nuts or seeds (like almonds or sunflower seeds) adds crunch and richness.

Storage/Reheating

• I store any leftovers in an airtight container in the fridge for up to 2 days.

• To keep the arugula from wilting, I store it separately and mix it in just before serving.

• If the salad seems dry after chilling, I stir in a small drizzle of olive oil or lemon juice.

• This salad is best served cold or at room temperature, so I don’t reheat it.

FAQs

Can I Use Pre-Cooked Or Leftover Quinoa?

Yes, I often use leftover quinoa to save time. Just make sure it’s cooled and not overly dry before mixing.

Is This Recipe Suitable For Meal Prep?

Absolutely. I prepare the quinoa and vegetables ahead of time and store them in separate containers. I combine everything and add the vinaigrette just before eating.

What If I Don’t Like Arugula?

No problem. I substitute with spinach, kale, or a mixed salad blend. The flavors still work beautifully.

Can I Make This Salad More Filling?

Yes. I often bulk it up with a protein like grilled chicken, chickpeas, lentils, or a boiled egg for a more satisfying meal.

How Do I Make The Dressing Creamier?

To give the vinaigrette a creamy consistency, I whisk in a teaspoon of Dijon mustard or a spoonful of tahini.

Conclusion

I always come back to this Lemony Quinoa And Arugula Salad because it’s light, fresh, and bursting with flavor. Whether I serve it as a main dish or a colorful side, it never disappoints. The balance of textures and the brightness of the citrus vinaigrette make this salad a standout—easy to love, easy to make, and always a hit on the table.