Strawberry Arugula Quinoa Salad

SaladGluten-FreePaleoQuinoa

Quinoa salad with fresh strawberries, arugula, toasted almonds, mint and a citrus vinaigrette

Photography Credit: Elise Bauer

When I first encountered strawberries in a green salad years ago I didn’t quite know what to make of it.

They’re red, but they’re not tomatoes, what are they doing there?

One bite and I was a convert! Strawberries are juicy, tart, and sweet and make a playful addition to salads of all kinds, including a quinoa salad.

Our quinoa salad is pretty straightforward but with layers of flavor. There’s the nutty quinoa base, with a zesty orange vinaigrette. Baby arugula provides a peppery green.

There are toasted almonds for crunch, and sliced green onions for the necessary allium. Interspersed are chunks of ripe strawberries for the wow factor.

Perfect for a potluck gathering or a festive lunch. Enjoy!

Strawberry Arugula Quinoa Salad Recipe

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  • Cook time: 30 minutes
  • Yield: Serves 4

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 10 strawberries, cored and quartered
  • 1/4 cup slivered almonds, toasted
  • 2-3 green onions, thinly sliced
  • 2 tablespoons thinly sliced fresh mint
  • 2 cups of baby arugula greens

Vinaigrette ingredients:

  • 1 Tbsp orange zest
  • 3 tablespoons orange juice
  • 1 tablespoon balsamic vinegar
  • Pinch of salt
  • 2 tablespoons extra virgin olive oil

Method

1 Cook the quinoa: Cook the quinoa according to the package instructions. (If no package instructions, put 1 cup of uncooked quinoa into a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce heat to a low simmer and cook for 15 minutes. Remove from heat, let sit for 5 minutes covered, then fluff with a fork.)

2 Make vinaigrette: Place the vinaigrette ingredients into a jar and shake to emulsify.

3 Cool the quinoa: When the quinoa is cooked, spread it out on a baking sheet to cool quickly.

4 Toss quinoa with vinaigrette, add remaining ingredients: When the quinoa has cooled, place into a large bowl and toss with the vinaigrette. Then toss with the strawberries, almonds, green onions, mint, and arugula.

Serve immediately. If making in advance, you can dress the quinoa in advance, and then toss in the rest of the ingredients right before serving.

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Strawberry Quinoa Arugula Salad

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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10 Comments / Reviews

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Did you make it? Rate it!

  1. Melody

    Had some arugula from the garden that was going a little bitter, so I made this with spinach and just a few arugula leaves. DELICIOUS! I think any extra fruit would be great in this.

    xxxxxyyyyy

  2. Edith

    I’ve added a little bit of fresh mint and it was delicious. It was quite contrasting with the bitterness of the arugula, but very refreshing. As I’m not vegan, I’m gonna add some feta cheese next time. Summer in a bowl!

    xxxxxyyyyy

  3. Diana

    Wow what a find:) May 19 was my birthday! I am eating more healthy meals and found this beautiful salad with everything I love. Thank you for the recipe!! Looking forward to more.

  4. Sandy S

    Perfect combination! We had it for lunch today and just loved it! I wouldn’t change a thing. This is not an ‘eat something good for you salad.’ Though of course it is good for you. This is a wonderful, flavorful salad with something happening in every bite! So glad for the recipe!

    xxxxxyyyyy

  5. pam

    i don’t care for quinoa. so can i skip it?
    otherwise, it looks lovely!

    Show Replies (1)
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