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Warm Quinoa Arugula Salad | Healthy Seasonal Recipes #glutenfree #vegan #quinoa #vegetarian

One Pot Vegan Quinoa and Arugula Salad Recipe

  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


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


  1. 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.
  2. 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.
  3. 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.


Rinsing Quinoa:

It’s important to make sure your quinoa is pre-rinsed before cooking. If the package doesn’t say pre-rinsed, you’ll want to rinse it yourself. This helps get rid of the bitter-tasting layer that coats the seeds. If you don’t rinse it, it won’t taste nearly as good.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: main course
  • Method: Stove Top
  • Cuisine: American


  • 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

Keywords: Quinoa Arugula Salad, Vegetarian Recipes with Arugula

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