Arugula and Quinoa Salad
A healthy, Mexican-inspired salad, this Arugula and Quinoa Salad features luscious mangoes, toasted pepitas, queso fresco, pomegranate arils, and a tangy pomegranate vinaigrette. The quinoa takes about 10 minutes, and you can prep the salad and make the dressing in that time frame. Muy rico!
👩🏻🍳 Tamara Talks – Quinoa Salad Inspiration
Quinoa is so healthy, and I’m always looking for new ways to use it. It is nutrient dense with protein, zinc, fiber, folate, and antioxidants.
I used to think quinoa was primarily a substitute for rice as a base for saucy dishes. However, our many trips to Peru expanded my appreciation for this pseudocereal grain. From breakfast porridge to dessert pudding to savory applications like chaufa, salads, and soups, it’s so versatile.
I’m not sure Mexican cuisine features quinoa in a major way, but I find it to work well in this quinoa a la Mexicana, and this southwest black bean and quinoa salad.
Recently, I published this pomegranate molasses salad dressing, and I wanted to use it on a hearty salad. The vinaigrette has a subtle Mexican flavor, so I chose to include some Mexican favorites – pomegranate arils, toasted pepitas, and queso fresco. The resulting salad is hearty enough for lunch or a light supper. I hope you’ll give it a try!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- quinoa – Quinoa requires about 12-15 minutes simmering time to cook. It is a very healthy and nutritient-packed pseudocereal making it perfect for hearty salads. Check your package instructions for liquid amount and cooking time.
- arugula – The peppery bite of arugula is perfect in this salad, but you can substitute any tender greens.
- fruit – We love mango in this salad, but you can substitute blood or cara cara (or other) oranges, papaya, etc. Make it your own!
- cheese – I specify queso fresco. The “crumbling” queso fresco was really good. It had a salty, tangy flavor. Feta would be a great substitute. Again, the “recipe” is more of a template.
- pomegranate arils – If you prefer to break down pomegranates (I do)
- nuts or seeds – Pepitas are lower in fats and calories than other nuts, and my “go to” choice for this salad. Slivered almonds, pine nuts, and pistachios would be good choices.
- salad dressing – I highly recommend this pomegranate molasses salad dressing. However, there are other good options. Try this pomegranate and blood orange vinaigrette, or this passionfruit vinaigrette.
❓FAQ
We think so. It maintains its texture for about 2 days.
💡 Tips
Quinoa has a natural coating called saponin that can impart a soapy or bitter taste. While some brands are pre-rinsed, many are not. I always rinse mine thoroughly in a fine mesh sieve.
Don’t overdress the salad if you hope to have leftovers! Serve additional dressing on the side.
We enjoy this quinoa salad recipe with grilled shrimp or grilled chicken, but it’s really versatile. Quinoa and pepitas both have some protein, making it a good lunch or light supper choice as well!
citrus and chipotle marinated shrimp skewer…
Arugula and Quinoa Salad Recipe
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Ingredients
- ¾ cup quinoa - rinsed and cooked according to instructions
- 4 to 5 ounces arugula - or other tender greens
- 1 large mango (or 2 small mangoes) - peeled, seeded, and cubed
- ½ cup pomegranate arils - more for garnishing
- 2 ounces queso fresco - diced
- 1 ounce toasted pepitas - more for garnishing
- pomegranate molasses salad dressing - lightly dress and serve on the side
Instructions
- After thoroughly rinsing the quinoa, cook 1 cup (dried) quinoa according to package instructions. Fluff with a fork, and cool completely.
- Toast the pepitas if you purchased raw pepitas.
- Toss the salad ingredients then lightly dress it. NOTE: Serve additional dressing, pepitas, and pomegranate arils as desired.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is a great way to use quinoa, and also a great way to use the pomegranate molasses vinaigrette. The quinoa gives the salad some backbone. I really like this one.
Yes, Mark, it is a very hearty salad that is great as a light, vegetarian meal!