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A rustic white wood bowl with quinoa and arugula salad with dressing and pepitas.

Arugula and Quinoa Salad Recipe

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Tamara Andersen
A hearty, healthy Mexican-inspired salad with fresh mango, pomegranate arils, queso fresco, and toasted pepitas...
5 from 1 vote

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad/Side Dish/Lunch
Cuisine Mexican/Latin
Servings 4 servings
Calories 285 kcal

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

Macronutrients do not include dressing. It's too variable!

Nutrition

Calories: 285kcal | Carbohydrates: 40g | Protein: 12g | Fat: 8g

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.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com