This baby arugula & quinoa salad might seem way too simple but for sure will make an impression. Requiring just 4 simple ingredients this salad is:
– Easy to make
– Packed with nutrients
But let’s be real friends, a salad is nothing without her dressing. It’s just a mixture of greens and different add-ons. It’s like a desert without rain. It’s dry, most of the time it’s quite tasteless and it’s hard to swallow. Ok, I think you got my point. 😉
Here is where the dressing comes in and saves the day! It has this magic ability to bring all the ingredients and the flavors together, making an average salad a strong 10. And this mustard lemon vinaigrette works so well with this salad. The acidity from lemons and the little spiciness from the mustard is cutting that bitter taste of arugula. This leaves behind a heavenly taste of sweet and sour greens with a note of sweetness from the maple syrup and the pomegranate. Add the almonds and you have your crunchy element.
That’s what I call a well-balanced salad. The quinoa comes to add a clean source of protein upgrading this salad from a side dish to THE main dish! Feel free to add your own favorite ingredients to make this salad even more satisfying. You can experiment with baked sweet potatoes, vegan parmesan cheese or some roasted chickpeas.
This salad is inspired by the restaurant I used to work at. Is pretty much the same except the parmesan and minus the quinoa. I was low key addicted to it. The simplicity of the ingredients in combination with how tasty & versatile this salad was, had me hooked!
If you try this recipe, let me know! Leave a comment, rate it and don’t forget to tag a photo #earthlingeats on Instagram!Print
This easy arugula quinoa salad comes together in no time and it’s perfect as a refreshing side dish or a meal on its own!
For the salad:
- 2 cups baby arugula leaves
- 2 tablespoons roughly chopped almonds (around 10 almonds)
- 1/3 cup pomegranate seeds
- 1/2 dry quinoa
For the dressing:
- 1 small shallot diced
- 1 tablespoon mustard (I use whole grain or dijon mustard)
- 1/3 cup of oil (I use olive or avocado)
- 1/3 cup water
- juice from 1 medium lemon
- 1 tablespoon of maple syrup (or agave)
- salt & pepper to taste
- Combine all the salad ingredients in a bowl.
- Blend all the dressing ingredients in a blender or food processor.
- Pour 1/3 of the dressing over the salad.
- Toss the salad with the dressing and enjoy!
- The dressing makes around 3 to 4 servings. You can store this dressing in an airtight container or jar in the fridge and use throughout the week to dress your salads.
- Make this salad, even more filling by adding baked sweet potatoes, roasted chickpeas or some vegan parmesan cheese.
- Swap the arugula leaves for baby spinach for a milder flavor.