Arugula Quinoa Salad Recipe
This arugula quinoa salad is a beautiful fusion of color, texture, and flavor — a dish that feels as fresh as a summer breeze. The nutty quinoa forms the hearty foundation, while peppery arugula adds a lively contrast. Crumbled feta brings a creamy saltiness that harmonizes with the sweetness of honey and the citrusy zing of lemon. Quick pickled onions lend a tangy brightness that cuts through the richness, creating a balance that is both refreshing and satisfying. Whether served as a light lunch or a vibrant side dish, this salad is proof that simplicity can be sensational.
Ingredient Breakdown
Each ingredient plays an important role in creating a harmonious medley of flavors and textures. Quinoa serves as the backbone — its nutty undertones and fluffy texture make the salad filling yet light. Arugula provides a peppery bite that awakens the palate, complementing the tangy lemon-honey dressing that ties everything together. The dressing, made with extra virgin olive oil, fresh lemon juice, and a touch of honey, delivers the perfect balance of acidity and sweetness. Feta cheese adds creaminess and a gentle briny edge, while olives bring depth and richness. The quick pickled onions are a standout — their sharp, zesty notes enliven the dish and contrast beautifully with the sweet tomatoes and crisp cucumber. Fresh basil rounds out the salad with a fragrant herbal finish that makes every bite bright and aromatic.
Step-by-Step Preparation Guide
Pickling the onions begins with heating the vinegar, sugar, and salt until hot, which allows the flavors to dissolve and blend perfectly. Adding thinly sliced red onions to this warm mixture encourages quick absorption, giving them a delicate sweetness and mild tang. After just 30 minutes, the onions are transformed — vibrant in color and full of flavor that complements the salad without overpowering it.
Cooking the quinoa is a simple yet essential step. Start with rinsing the grains, then cook them in salted water until tender and fluffy. Allowing the quinoa to rest off the heat before fluffing ensures that every grain remains distinct and light. The result is a perfectly textured base that holds the dressing without becoming soggy.
Making the lemon dressing brings the salad together. Whisk or shake olive oil, lemon juice, honey, salt, and pepper until creamy and emulsified. The result is a dressing that clings beautifully to each ingredient, adding brightness and depth to every bite. Adjust the flavor as needed — a little extra honey for sweetness or a touch more lemon for zing.
Assembling the salad is where all the elements come together. Combine the cooked quinoa, juicy grape tomatoes, crisp cucumber, feta, olives, fresh basil, and drained pickled onions. Drizzle in a portion of the dressing and toss gently until everything is coated. Just before serving, fold in the arugula to preserve its crispness and prevent wilting. A final sprinkle of feta or basil makes the dish as visually appealing as it is delicious.
Finishing touches are all about balance. Taste before serving and adjust the seasoning — perhaps a dash more salt, a squeeze of lemon, or an extra drizzle of dressing. The goal is a bright, flavorful salad with every element shining through.
Recipe Tips
How to keep the quinoa light and fluffy instead of soggy:
Use the right water ratio and let it sit covered for a few minutes after cooking before fluffing with a fork.
Quick tips for achieving the perfect pickled onions every time:
Slice the onions thinly and ensure they’re fully submerged in the vinegar mixture while pickling.
The best way to balance acidity and sweetness in the lemon dressing:
Taste and tweak — a little more honey for mellow sweetness or lemon juice for extra brightness.
When to toss the arugula to maintain its crisp texture:
Always add the arugula last, just before serving, to keep it fresh and lively.
Easy swaps: using farro, couscous, or bulgur instead of quinoa:
Each grain adds a unique flavor and texture, perfect for customizing the salad to your taste.
What to Serve With This Recipe
This salad shines on its own but pairs beautifully with a variety of dishes. Serve it alongside grilled chicken, seared salmon, or lemon herb shrimp for added protein. For a Mediterranean-inspired spread, pair it with hummus, roasted vegetables, or warm pita bread. It’s also a perfect companion to simple flatbreads or garlic bread for a more comforting meal. To complete the experience, pour a glass of crisp white wine, sparkling lemon water, or iced herbal tea for a refreshing balance. Whether for a light lunch, a picnic, or a summer barbecue, this salad complements nearly any occasion.
Frequently Asked Questions
Can I make the salad ahead of time?
Yes, you can prepare the ingredients in advance and assemble just before serving for the best texture.
How long can I store the leftovers in the refrigerator?
The salad will keep for up to 2 days in an airtight container, though it’s best enjoyed fresh.
Can I use a different dressing, such as balsamic or tahini?
Absolutely — balsamic offers a deeper sweetness, while tahini adds a nutty, creamy flavor.
What other cheeses work well instead of feta?
Try goat cheese for a tangier flavor or halloumi for a firmer, saltier bite.
Can I serve this salad warm instead of cold?
Yes, lightly warm quinoa and toss with the other ingredients for a cozy, slightly wilted variation.
Creative Variations
There are endless ways to make this salad your own. Add roasted chickpeas or toasted nuts for crunch, or mix in grilled vegetables like zucchini and bell peppers for a smoky undertone. Swap feta for goat cheese or halloumi to explore new flavor dimensions. For an extra creamy twist, fold in diced avocado or sun-dried tomatoes. These variations keep the salad exciting and adaptable to different seasons or preferences.
This arugula quinoa salad captures everything there is to love about fresh, wholesome food — vibrant colors, contrasting textures, and perfectly balanced flavors. It’s a dish that feels light yet satisfying, ideal for any occasion from casual lunches to elegant dinners. With every forkful, you get a taste of tangy lemon, sweet honey, and crisp greens mingling together in harmony. Refreshing, versatile, and endlessly customizable, it’s the kind of salad that never goes out of style.
Ingredients
For the Pickled Onions:
½ cup white wine vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 medium red onion, thinly sliced
For the Quinoa:
1 cup quinoa
1 teaspoon kosher salt
For the Lemon Dressing:
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
2 tablespoons honey
1 teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
For the Salad:
4 cups arugula
1 ½ cups grape tomatoes, halved
½ English cucumber, diced
½ cup crumbled feta cheese
⅓ cup halved olives (such as kalamata or castelvetrano)
A handful of fresh basil, thinly sliced
½ cup pickled onions, drained
¼ cup lemon dressing (more as needed)
Instructions
Prepare the Pickled Onions:
In a small bowl or pint-sized jar, combine the vinegar, sugar, and salt. Microwave for 45 to 60 seconds, or until the mixture is hot. Stir until the sugar and salt fully dissolve. Add the sliced red onion, pressing down to submerge it completely in the liquid. Cover and let it rest for at least 30 minutes to pickle, allowing the onions to soften and absorb the tangy flavor.
Cook the Quinoa:
In a medium saucepan, combine the quinoa with 2 cups of water and the salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the water is absorbed and the quinoa is tender. Remove from heat and fluff the grains gently with a fork. Let it cool slightly before adding to the salad.
Prepare the Lemon Dressing:
In a small jar or bowl, combine the olive oil, lemon juice, honey, salt, and pepper. If using a jar, secure the lid and shake vigorously until the dressing becomes emulsified and creamy. If using a bowl, whisk until smooth and well combined. Taste and adjust seasoning with extra salt or pepper if desired. Set aside.
Assemble the Salad:
In a large mixing bowl, combine the cooked quinoa, halved tomatoes, diced cucumber, feta cheese, olives, sliced basil, and drained pickled onions. Pour in about ¼ cup of the lemon dressing and toss gently until everything is well coated. Taste the mixture and add more dressing, salt, or pepper as needed to balance the flavors.
Finally, add the arugula and fold it through just before serving to keep the leaves crisp and fresh. Serve immediately, garnished with extra basil or feta if desired.
This vibrant salad is a refreshing balance of tangy, sweet, and savory — perfect as a light main dish or a colorful side for any meal.
Arugula Quinoa Salad Recipe
Ingredients
For the Pickled Onions:
- ½ cup white wine vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 1 medium red onion thinly sliced
For the Quinoa:
- 1 cup quinoa
- 1 teaspoon kosher salt
- For the Lemon Dressing:
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons honey
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
For the Salad:
- 4 cups arugula
- 1 ½ cups grape tomatoes halved
- ½ English cucumber diced
- ½ cup crumbled feta cheese
- ⅓ cup halved olives such as kalamata or castelvetrano
- A handful of fresh basil thinly sliced
- ½ cup pickled onions drained
- ¼ cup lemon dressing more as needed
Instructions
Prepare the Pickled Onions:
- In a small bowl or pint-sized jar, combine the vinegar, sugar, and salt. Microwave for 45 to 60 seconds, or until the mixture is hot. Stir until the sugar and salt fully dissolve. Add the sliced red onion, pressing down to submerge it completely in the liquid. Cover and let it rest for at least 30 minutes to pickle, allowing the onions to soften and absorb the tangy flavor.
Cook the Quinoa:
- In a medium saucepan, combine the quinoa with 2 cups of water and the salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the water is absorbed and the quinoa is tender. Remove from heat and fluff the grains gently with a fork. Let it cool slightly before adding to the salad.
Prepare the Lemon Dressing:
- In a small jar or bowl, combine the olive oil, lemon juice, honey, salt, and pepper. If using a jar, secure the lid and shake vigorously until the dressing becomes emulsified and creamy. If using a bowl, whisk until smooth and well combined. Taste and adjust seasoning with extra salt or pepper if desired. Set aside.
Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, halved tomatoes, diced cucumber, feta cheese, olives, sliced basil, and drained pickled onions. Pour in about ¼ cup of the lemon dressing and toss gently until everything is well coated. Taste the mixture and add more dressing, salt, or pepper as needed to balance the flavors.
- Finally, add the arugula and fold it through just before serving to keep the leaves crisp and fresh. Serve immediately, garnished with extra basil or feta if desired.
- This vibrant salad is a refreshing balance of tangy, sweet, and savory — perfect as a light main dish or a colorful side for any meal.