Quinoa and Arugula Salad with Goat Cheese Recipe

Fresh, bright and full of texture, this quinoa arugula salad is a flavorful, satisfying vegetarian option. It combines peppery arugula, protein-rich quinoa and edamame, crunchy sunflower seeds, sweet dried cranberries and creamy goat cheese, all dressed in a quick lemon Dijon vinaigrette. It’s simple to make, versatile to serve and excellent for meal prep.

Why this recipe works

• Fast and easy to assemble. The steps are straightforward: cook and cool the quinoa, whisk a simple lemon Dijon vinaigrette, then toss everything together. Only minimal chopping is needed for the green onions.
• Balanced textures and flavors. The salad combines peppery greens, tender quinoa, creamy goat cheese, chewy cranberries and crunchy seeds for satisfying bites. The lemony, tangy vinaigrette brightens every ingredient.
• Versatile and customizable. Serve it as a main course, side or bring it to a potluck. Add grilled chicken or steak for more protein, swap sunflower seeds for walnuts or almonds, or use feta instead of goat cheese. For meal prep, keep the dressing separate until ready to serve so the arugula stays crisp.

How to make quinoa arugula salad

• Cook the quinoa first. Rinse the quinoa, then cook according to the package instructions. Fluff with a fork and let it cool completely before combining with the salad ingredients to avoid wilting the arugula.
• Prepare the vinaigrette while the quinoa cools. Whisk together the lemon juice, Dijon mustard, oil and seasonings in a small bowl until smooth and emulsified. No blender is required.
• Assemble and toss. In a large bowl, combine arugula, cooled quinoa, edamame, dried cranberries, crumbled goat cheese, sliced green onions and sunflower seeds. Season with salt and pepper, drizzle with vinaigrette, then toss to coat evenly. Serve immediately.

Ingredients (overview)

• Cooked and cooled quinoa
• Arugula
• Shelled edamame
• Dried cranberries
• Crumbled goat cheese
• Green onions, thinly sliced
• Sunflower seeds
• Salt and black pepper to taste

For the lemon Dijon vinaigrette

• Avocado oil or light olive oil
• Fresh lemon juice
• Dijon mustard
• A pinch each of garlic powder and onion powder
• Salt and black pepper to taste

Tips and frequently asked questions

• What quinoa should you use? Any variety works: tricolor, white, red or black. Use what you have or prefer.
• Do I need to rinse quinoa? Rinsing quinoa removes natural coatings that can taste slightly bitter; a quick rinse in a fine mesh strainer is recommended before cooking.
• How should leftovers be stored? Store leftovers in an airtight container in the refrigerator for up to four days. If planning to store, keep the dressing separate until serving to preserve the texture of the arugula.
• Can I add protein? Yes—grilled chicken, steak, baked tofu or chickpeas are easy ways to boost protein and make this salad heartier.
• Substitutions: Swap goat cheese for feta if you prefer, or replace sunflower seeds with almonds, pecans or pepitas for a different crunch.

Equipment

• Fine mesh strainer (to rinse quinoa)
• Small pot to cook quinoa
• Small bowl for the vinaigrette
• Whisk
• Large bowl for assembling the salad

Full instructions

1. Place the quinoa in a fine mesh strainer and rinse under cold running water. Cook according to package instructions. Once cooked, fluff with a fork and allow it to cool completely.
2. While the quinoa cooks or cools, make the lemon Dijon vinaigrette: in a small bowl whisk together the lemon juice, Dijon mustard, oil, garlic powder, onion powder, salt and pepper until smooth and emulsified.
3. In a large bowl, combine arugula, cooled quinoa, edamame, dried cranberries, crumbled goat cheese, sliced green onions and sunflower seeds. Season with salt and pepper.
4. Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning as needed. Serve immediately.

Notes

• Quinoa variety: Tricolor was used here, but any quinoa will yield a tasty result.
• The nutrition information provided is an estimate for one serving using the listed ingredients and may vary depending on exact portion sizes and optional additions.