Strawberry Arugula Quinoa Salad

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

  • Cook time: 30 minutes
  • Yield: Serves 4


  • 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


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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  • 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.


  • 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!


  • 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.

  • 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!


  • pam

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

  • Renee

    I’m new to quinoa salads so don’t have many under my belt to judge against but the Memorial Day family crowd seemed to enjoy this salad. I did add mandarin oranges for the heck of it. Thanks for a successful fun new recipe.


  • Dawn

    Made this today with Trader Joe’s Tricolor Quinoa. It was very tasty, but just a little dry for my taste. I think next time I would probably double the dressing, and/or add some other fruits, like orange segments. It went very well as a side dish with some quick shrimp scampi.

    • Dawn

      Made this again today with double dressing, double strawberries and half of a mango cut into cubes. It was really lovely.

  • Sandy S

    Thanks for reminding me to add quinoa, as well as fresh fruit to a salad! I really like quinoa but, I just forget about it. Big DUH!? factor going on here. This time of year I often add a handful of blueberries to any fresh greens, in the winter it’s usually dried cranberries. So I need to give fresh strawberries a whirl! With all these other favorite ingredients, wow! Also looking forward to trying the orange vinaigrette, as it sounds zippy without being overly sweet. When the weather turns hot, this is my idea of the perfect meal.