one pot vegan quinoa and arugula salad
In last month’s reader survey a lot of you asked for more vegetarian entrees and more one pot meals. Well this Warm Quinoa and Arugula Salad is both vegetarian (vegan in fact) and it is made in one pot. Double win! It also happens to be naturally gluten-free.
I originally shared this one-pot vegan quinoa and arugula salad recipe on January 12, 2012. I have updated the images and some of the text today.
A show of hands, who likes to do dishes? Oh that’s funny, me neither. It’s not that I really dislike dishes, it’s just I would rather be playing mancala with my 9 year old than elbow deep in bubbles and dirty dishes. Call me crazy!
The thing about cooking in one pot is that flavors can fall flat if you don’t take care to develop them. Especially if the dish is vegan like this one. Trust me, when I came up with the concept for this warm quinoa salad I was tempted to use more than one pot. But I wanted to see if I could make it taste really good and keep the one pot promise.
So I boosted the flavors of the quinoa two times. First I cooked it with sauteed shallot, herbs and sweet bell pepper. The quinoa cooks in the liquid with these caramelized vegetables and takes on their flavor. All that is mounded on top of a pile of peppery greens and drizzled with a zippy whole grain mustard dressing. The results were beyond yummy and I only had one pot to wash!
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Quinoa cooked with shallot and red bell pepper, served over arugula with a simple apple cider vinegar dressing for an easy gluten-free and vegan meal.
- ¼ cup extra-virgin olive oil, divided
- 1 large red bell pepper, diced
- 1 large shallot, minced
- 1 teaspoon herbes de provence
- 1 teaspoon salt, divided
- 2 ½ cups water
- 1 ¼ cup quinoa, rinsed
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon agave or maple syrup
- ¼ teaspoon freshly ground pepper, plus more to taste
- 9 cups baby arugula, washed and spun dry
- Heat 1 tablespoon oil in a large heavy-bottomed saucepan over medium heat. Add red bell pepper, shallot, herbs de provence and ½ teaspoon salt and cook, stirring often, until the vegetables are starting to brown, 3 to 5 minutes. Add 2 ½ cups water and quinoa, cover, increase heat to high and bring to a boil. Reduce heat to maintain simmer and cook, undisturbed, until the liquid has been absorbed, 15 to 20 minutes.
- Meanwhile, stir together the remaining 3 tablespoons oil, the remaining ½ teaspoon salt, cider vinegar, mustard, agave (or maple) and ¼ teaspoon ground pepper in a small dish.
- Divide arugula among 6 plates. Drizzle half of the dressing over the arugula. Mound quinoa on the arugula (about 1 cup per plate) and drizzle with the remaining dressing. Grind more pepper on top if desired.
0 mg Cholesterol, 1 g Added Sugar
- Serving Size: 1 1/2 cups greens plus 1 cup quinoa
- Calories: 230
- Sugar: 4.5 g
- Sodium: 442 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g