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Elevate your salad game with this Arugula and Quinoa Salad featuring a tangy citrus vinaigrette for a burst of flavor!
Ready to fall in love with a salad that's not boring? This Arugula and Quinoa Salad with Citrus Vinaigrette is packed with flavors and textures—peppery arugula, nutty quinoa, creamy avocado, sweet oranges, and crunchy almonds, all tied together with a tangy and bright citrus vinaigrette. It's the perfect salad to brighten up your menu, and it's packed with nutrient-dense ingredients too.
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Why You'll Love This Salad
- It's packed with nutrients: Protein from quinoa and chickpeas, healthy fats from avocado, and vitamins from arugula and oranges.
- Perfect for any season: Whether embracing spring freshness or looking for a winter pick-me-up, this salad works year-round.
- Quick and easy: Minimal prep and a short ingredient list make it perfect for busy days.
- Crowd-pleaser: It's a hit at potlucks, dinners, or as a meal prep option.
- Customizable: Swap ingredients to suit your pantry and preferences (more on that below).
Need another vegetable side dish?
Try my Roasted Brussels Sprouts and Sweet Potatoes, Air Fryer Asparagus or Cinnamon Roasted Sweet Potatoes & Apples.
Ingredients and Their Purpose
Dressing Ingredients
- Extra-virgin Olive Oil: The base for a rich, silky vinaigrette.
- Lemon and Orange Juices: Add bright, zesty flavors and balanced sweetness.
- Honey: A natural sweetener that complements the citrus.
- Shallot: Adds a subtle, savory kick.
- Sea Salt and Black Pepper: Elevate all the flavors.
Salad Ingredients
- Quinoa: A protein-packed, nutty base that's naturally gluten-free.
- Arugula: Brings a peppery bite and vibrant green color.
- Chickpeas (Garbanzo Beans): Boosts protein and adds a creamy texture.
- Avocados: Creamy and rich, they balance the citrusy tang.
- Oranges: Sweet and juicy, they complement the vinaigrette beautifully.
- Almonds: Sliced for crunch and a nutty finish.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Quinoa: Try couscous, farro, or brown rice.
- Arugula: Swap for baby arugula and baby spinach combo.
- Almonds: Use walnuts, pecans, or sunflower seeds.
- Oranges: Swap with mandarin oranges or blood oranges.
- Shallot: Red Onion
- Honey: Substitute with maple syrup for a vegan option.
How to Make Arugula and Quinoa Salad
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
Tips for Recipe Success
- Cool the quinoa: Warm quinoa can wilt the arugula, so ensure it's thoroughly cooled before tossing.
- Use fresh citrus juice: It makes a world of difference in flavor compared to bottled juice.
- Toss gently: To avoid mashing the avocados, toss the salad carefully.
Storage Instructions
- Fresh: Store leftovers in an airtight container in the fridge for up to 2 days. Toss again before serving.
- Dressing: If you plan to store the salad, keep the dressing separate. It'll stay fresh for up to a week in the fridge.
- Freezing: While the salad ingredients don't freeze well, you can prepare and freeze the quinoa for up to 3 months.
Serving Suggestions
- Pair this arugula quinoa salad recipe with grilled chicken, salmon, or shrimp for a complete meal.
- Serve it alongside crusty bread for a light yet satisfying lunch.
- Add a sprinkle of feta cheese or goat cheese for extra creaminess.
FAQs
Yes! Prep all the ingredients (except avocado) and store them separately. Add avocado and toss with dressing just before serving.
Absolutely! Quinoa is naturally gluten-free, making this salad safe for those avoiding gluten.
Grilled chicken, shrimp, or a hard-boiled egg would be fantastic additions.
Ready to try this Lemony Arugula and Quinoa Salad with Refreshing Citrus Vinaigrette? Whether you're making it for a quick lunch, a fancy dinner, or just because you need some greens in your life, this salad is a winner. Don't forget to share your creation—I'd love to see how yours turns out!
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Arugula and Quinoa Salad with Citrus Vinaigrette
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 tablespoon honey
- 1 tablespoon shallot minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Salad
- 1 cup raw quinoa cooked according to package instructions and cooled
- 8 cups arugula
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 medium slightly firm avocados cut into cubes
- 2 oranges
- ½ cup almonds sliced
Instructions
- Prepare quinoa as directed and let cool.
- In a small bowl, whisk together extra-virgin olive oil, lemon juice, orange juice, honey, shallot, sea salt and ground black pepper. Set aside.
- Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ¼-inch-thick pieces. Set aside.
- In a large serving bowl, add the arugula, cooled quinoa, chickpeas, avocados, oranges and almonds. Toss.
- Pour the dressing over the salad ingredients, then toss gently to combine. Serve.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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