Arugula Quinoa Salad with Orange Tahini Dressing is restaurant quality salad! It's filled with arugula, crispy quinoa, navy beans, feta cheese and walnuts.
Why you'll love Arugula Quinoa Salad:
This salad is anything but boring! You've never tasted a salad like this.
Crispy quinoa is a game changer! Toasting the quinoa creates a wonderful texture and flavor.
The homemade Orange Tahini Dressing is so flavorful and brings together all of the ingredients.
This arugula and quinoa salad contains 17 grams of protein and 7 grams of fiber per serving!
Ingredients in Orange Tahini Dressing:
- tahini - Make sure it's nice and drippy - not thick or clumpy or it won't combine.
- extra virgin olive oil - Good quality extra virgin olive oil is key.
- fresh orange juice - Don't use bottled!
- pure maple syrup
- cold water
- Dijon mustard
- garlic powder
- salt and pepper
Ingredients in salad:
- arugula
- cooked and cooled white quinoa
- avocado oil
- salt and pepper
- garlic powder
- drained and rinsed canned navy beans - You can use any white bean.
- crumbled feta cheese - You can use crumbled goat cheese instead.
- chopped walnuts
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make Quinoa Arugula Salad?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
First, make the crispy quinoa.
Preheat your oven to 380 degrees F. Add the quinoa to a sheet pan lined with parchment paper. Drizzle oil over the top and add garlic powder, salt and pepper. Toss until the quinoa is evenly coated. Spread the quinoa in one even layer.
Bake the quinoa for 18-20 minutes.
Keep an eye on it. Toss the quinoa around when it starts to turn golden to keep it from burning. Keep it in a single layer.
As the quinoa is baking, make the Orange Tahini Dressing.
Place all of the ingredients into a small jar. Put the lid on and shake until combined. Alternatively, use a fork and whisk the dressing very well.
Once the quinoa is nice and crispy, remove it from the oven and allow it to cool.
Add the arugula to a salad bowl along with the navy beans, feta cheese, walnuts and cooled crispy quinoa.
Pour desired amount of the dressing over the salad, toss and enjoy!
Recipe pro-tips:
Make sure to bake the quinoa in an even layer so it gets nice and crispy.
To make your life easier, use pre-cooked frozen quinoa for this recipe. You can find it at most major grocery stores.
Don't add the dressing and toss until you are ready to serve or the salad will become soggy.
More salad recipes:
- Tuna Salad with Capers
- Shrimp Cucumber Salad
- Chicken Pesto Pasta Salad
- Chopped Halloumi Salad with White Balsamic Vinaigrette
- Kale Crunch Salad (Chick-Fil-A Copycat!)
- Autumn Kale Salad with Roasted Squash
- Vegan Quinoa Salad
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Arugula Quinoa Salad
Ingredients
Ingredients in Orange Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice
- ½ teaspoon pure maple syrup
- 1 tablespoon cold water
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- salt and pepper to taste
Ingredients in salad:
- 8 cups arugula
- 1 cup cooked and cooled white quinoa
- 1 tablespoon avocado oil
- salt and pepper to taste
- ¼ teaspoon garlic powder
- ⅔ cup drained and rinsed canned navy beans
- ½ cup crumbled feta cheese
- ¼ cup chopped walnuts
Instructions
- First, make the crispy quinoa. Preheat your oven to 380 degrees F. Add the quinoa to a sheet pan lined with parchment paper. Drizzle oil over the top and add garlic powder, salt and pepper. Toss until the quinoa is evenly coated. Spread the quinoa in one even layer.
- Bake the quinoa for 18-20 minutes. Keep an eye on it. Toss the quinoa around when it starts to turn golden to keep it from burning. Keep it in a single layer.
- As the quinoa is baking, make the Orange Tahini Dressing. Place all of the ingredients into a small jar. Put the lid on and shake until combined. Alternatively, use a fork and whisk the dressing very well.
- Once the quinoa is nice and crispy, remove it from the oven and allow it to cool.
- Add the arugula to a salad bowl along with the navy beans, feta cheese, walnuts and cooled crispy quinoa.
- Pour desired amount of the dressing over the salad, toss and enjoy!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Linda Moskovics
Your arugula quinoa salad directions are unclear. Is it 1 cup raw quinoa before it is cooked or 1 cup quinoa after cooking. Please clarify. Thanks
As written in the ingredients... cooked and cooled white quinoa.