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Quinoa & Arugula Salad

Quinoa & Arugula Salad

Active time: 20 min
Total time: 45 min
Serves: 4
Quinoa, arugula, spicy pecans, red peppers, tomatoes, snap peas, raisins, capers and a refreshing white balsamic and garlic vinaigrette.

Steps

1

Making the Vinaigrette

Making the Vinaigrette

Ingredients

  • 3 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 small clove of garlic, minced
  • 1 tsp sweetener
  • sea salt, to taste
  • freshly ground black pepper, to taste
To prepare the vinaigrette, add all the ingredients to a mixing bowl and whisk to combine. Alternatively, you can add the ingredients to a jar or other container, place a lid on the top and shake to combine. Store any leftovers in the refrigerator. Bring to room temperature before using.
2

Preparing Your Mise en Place

Preparing Your Mise en Place

Ingredients

  • 2 cups quinoa, cooked
  • 4 cups arugula
  • 1 cup Spicy Pecans
  • 1 cup snap peas, sliced in half on a diagonal* (see note)
  • 1 cup red pepper, diced
  • 1 cup cherry tomatoes, cut in half
  • 1/3 cup raisins
  • 2 tbsp capers
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 lemon, juiced
First, gather and prepare your mise en place. Be sure to make the Maple Chipotle Candied Walnuts or the Spicy Pecans as well, as they really add a kick to the salad. *For the snap peas, blanch for 20 seconds and then put them into an ice bath to stop the cooking process. This will make them nice and green, but they will still be crunchy.
3

Assembling the Salad

Assembling the Salad

Ingredients

  • 4 tbsp vinaigrette, or to taste
Place all of ingredients, except the lemon juice, into a bowl and toss lightly to combine. Once combined, add the lemon juice, toss briefly and serve immediately.

6 Comments

  • Terry F
    Terry F •
    I really enjoyed this salad. I agree the spiced pecans add something special but not sure the raisins do. I used 2 cups packed arugula but next time with loosely fill instead to give a better ratio of quinoa to lettuce. I might also cut back on the sweetener in the vinaigrette but overall was just divine. Overall this salad has great flavor and texture complexity and I will be making it often.
    Reply
  • Sarah P
    Sarah P •
    This was one of the best salads I have ever had. There were so many layers of flavour. The pecans added a nice crunch and sweetness too. It was delicious!
    Reply
  • Catherine S
    Catherine S •
    Amazing salad! Made several times, shared with my clients, a favorite at parties. I use the chili spice mix to toss roasted pecans in and add to salad.
    Reply
  • Shauné H
    Shauné H •
    This is such a great salad. Made it and loved it! Would this dressing still work without the olive oil? I prefer no-oil dressings so curious about any substitutions for it? Or is there another type of dressing that would work and still complement the layers, textures and flavors in this salad? Thanks!
    Reply
  • Char N
    Char N • Rouxbe Staff •
    Hi Shaune--What I am going to recommend is this: 3 heaping T of an oil-free hummus (Cava Mezze has one with tahini, but zero oil), and add about 1/4 cup of warm water. Place ingredients in a bowl and blend well (using a milk frother will blend the dressing well). The other dressing that works well is the Rouxbe Dijon Vinaigrette. This salad loves all dressings! Cheers, and let us know how the dressing works out for you! Char
    Reply
  • Shauné H
    Shauné H •
    Thank you so much! I was eyeing the Dijon Vinaigrette as a possible alternative. I'll give that a try. Thanks for the oil-free suggestion. Will try that too!
    Reply

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