Arugula Quinoa Salad

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


Salad Ingredients:

  • 6 cup loosely packed arugula*
  • 1 cup uncooked quinoa cook according to directions
  • ½ cup dried cranberries
  • ½ cup toasted pumpkin seeds
  • ½ cup toasted sliced almonds
  • 2/3 cup feta cheese crumbled
  • salt and pepper to taste


  • 1 tablespoon honey
  • 1 clove garlic crushed
  • 1 ½ tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • juice of 1 lemon
  • 1/3 cup avocado oil


  1. Cook the quinoa according to the package directions, remove the lid from the pot, fluff, and set aside to cool to room temperature.
  2. Combine all of the salad ingredients together in a large bowl.
  3. In a mason jar or glass, combine the dressing ingredients except for the avocado oil.  Whisk together, and add the oil in a slow stream while whisking (I use an Aerolatte, they are the BEST for making salad dressings we use it every day).
  4. Toss the dressing with the salad, season with salt and pepper to taste and serve.

Recipe Notes

*baby kale can also be substituted here